PSYCHOCHEMICAL CHARACTERISTICS OF SNACK BAR MADE FROM MANGROVE FRUIT API-API FLOUR (Avicennia marina)
DOI:
10.29303/jp.v14i2.793Published:
2024-06-18Issue:
Vol. 14 No. 2 (2024): JURNAL PERIKANANKeywords:
Avicennia marina, Fruit, Mangrove, Snack barArticles
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How to Cite
Zenadine, M. F., Sulistiyati, T. D., Hardoko, H., & Puspitasari, Y. E. (2024). PSYCHOCHEMICAL CHARACTERISTICS OF SNACK BAR MADE FROM MANGROVE FRUIT API-API FLOUR (Avicennia marina) . Jurnal Perikanan Unram, 14(2), 515–526. https://doi.org/10.29303/jp.v14i2.793
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