Nani Ratnaningsih, Badraningsih Lastariwati and Arum Widyastuti Perdani 2026. Physicochemical, textural, and sensory properties of wheat-based crackers substituted with tilapia (Oreochromis niloticus) and green seaweed (Ulva lactuca) flours. Canrea Journal: Food Technology, Nutritions, and Culinary Journal. 9, 1 (Apr. 2026), 42–60. DOI:https://doi.org/10.20956/canrea.v9i1.1427.