Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage) Journal title: Food Research Authors: Nur Liyana N., Nor-Khaizura M.A.R., Ismail-Fitry M.R. Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
The Substitution of Wheat Flour Using Mungbean Flour (Phaseolus radiatus) in Production of Crispy Chicken Skin Journal title: VITKA Jurnal Manajemen Pariwisata Authors: Zakiyatul Fitriyah, Rosie Oktavia Puspita Rini Subject(s):