Rochmah, Alfi Nur, Universitas Sebelas Maret, Indonesia

• Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian - Articles
  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
  Abstract  PDF