Abdi, Y.F.R., Maynar, A.L., Rochmah, A.N., Suleman, D.P. and Nadhilah, D. 2025. Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food. Jurnal Teknologi & Industri Hasil Pertanian. 30, 2 (Oct. 2025), 101–110. DOI:https://doi.org/10.23960/jtihp.v30i2.101-110.