Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources

Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

Peningkatan gizi biskuit tepung garut bebas gluten melalui penambahan tepung ikan lele

The effect of shark catfish (Pangasius sp.) bone flour fortification on increasing calcium and donut preference

Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus)

Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles

Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread

Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

Sifat sensori dan fisikokimia bakso ikan kurisi (Nemipterus nemurus) dari formulasi tepung sukun dan tapioka

Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition

Physicochemical and functional characteristics of Sargassum polycystum flour as raw material for production of functional salt

Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time