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):42-60. https://doi.org/10.20956/canrea.v9i1.1427.