PSYCHOCHEMICAL CHARACTERISTICS OF SNACK BAR MADE FROM MANGROVE FRUIT API-API FLOUR (Avicennia marina)

Authors

Muhammad Fairuz Zenadine , Titik Dwi Sulistiyati , Hardoko Hardoko , Yunita Eka Puspitasari

DOI:

10.29303/jp.v14i2.793

Published:

2024-06-18

Issue:

Vol. 14 No. 2 (2024): JURNAL PERIKANAN

Keywords:

Avicennia marina, Fruit, Mangrove, Snack bar

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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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