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

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

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

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

The characteristics of baby biscuits with the addition of sweet corn flour, red bean flour, and snakehead fish flour

Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability

Application of mixture design in the development of snakehead fish (Channa striata) cookies product