[1]
Putra, D.K. and Basori, B. 2014. The Effect of the Proportion of Tapioca Flour with Chicken Leg Skin and Bones on the Quality of Chicken Leg Crackers. Nabatia. 2, 1 (Jul. 2014), 29-39. DOI:https://doi.org/10.21070/nabatia.v11i1.1587.