Fatty acid profile of fish floss with the addition of jackfruits during storage
Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology
Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability
Analisis in silico ekstrak etil asetat daun Bruguiera gymnorhiza sebagai agen antiinflamasi
Characteristic of fishcake made from african catfish surimi with a different binding agent
The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits
Manajemen rantai pasok dingin berkelanjutan pada agroindustri tuna: Tinjauan literatur dan penelitian masa depan
Antioxidant activity and characteristics of gel peel-off mask from mangrove leaf extract (Avicennia marina)
