Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour
| Item Type | |
|---|---|
| Language | English |
| Keywords |
|
| Author |
Ido Shinji
井土 愼二 |
| Abstract |
|
| Journal or Publication Title | Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour |
| Publisher | |
| Volume | |
| Number | |
| Page Range | |
| Year | 2019 |
| ISSN |
|
| DOI |
|
| URI | |