[1]
Nani Ratnaningsih, Badraningsih Lastariwati, and Arum Widyastuti Perdani, “Physicochemical, textural, and sensory properties of wheat-based crackers substituted with tilapia (Oreochromis niloticus) and green seaweed (Ulva lactuca) flours”, Canrea, vol. 9, no. 1, pp. 42–60, Apr. 2026.