NANI RATNANINGSIH; BADRANINGSIH LASTARIWATI; ARUM WIDYASTUTI PERDANI. 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, [S. l.], v. 9, n. 1, p. 42–60, 2026. DOI: 10.20956/canrea.v9i1.1427. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1427. Acesso em: 10 apr. 2026.