ABDI, Y. F. R.; MAYNAR, A. L.; ROCHMAH, A. N.; SULEMAN, D. P.; NADHILAH, D. 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, [S. l.], v. 30, n. 2, p. 101–110, 2025. DOI: 10.23960/jtihp.v30i2.101-110. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/10072. Acesso em: 3 dec. 2025.