The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base

Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)

Sensory quality and microbial safety of salt with razor clam (Solen sp.) fortification

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

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

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

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