Effect of Shrimp Shell Flour Substitution on Croissant Liking Level
Rcakasiwi Adiarsa, Junianto, Wahyuniar Pamungkas & Rusky Intan Pratama · Asian Food Science Journal · 2023
This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padja...
Open access
Research Article
10.9734/afsj/2023/v22i4628