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Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory...
by
Mindarwati, Endang
,
Sedayu, Bakti Berlyanto
,
Suryaningrum, Th. Dwi
,
Mardiyana, Indri
,
Prodiana, Natalia
,
Supriyanto, Agus
,
Suwarti
,
Raharjo, Susilo
,
Nuridha, Ahmad
,
Trisnoharjono, Dwi Budiyanto
,
Pari, Rizfi Fariz
,
Ramadhan, Wahyu
Published in
International journal of food science & technology
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International Journal Of Food Science & Technology
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