Fortification of Red Tilapia Bone Flour as a Source of Calcium on Doughnut Preference Level
Yasyfa Ashila, Rusky Intan Pratama, Yuniar Mulyani & Iis Rostini · Asian Journal of Fisheries and Aquatic Research · 2022
This research aims to determine the percentage of addition of red tilapia bone flour as a source of calcium in the most preferred doughnut. The research was conducted on January until February 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Scie...
Open access
Research Article
10.9734/ajfar/2022/v18i430448