PUTRA, Dendy Kurnia; BASORI, Basori. The Effect of the Proportion of Tapioca Flour with Chicken Leg Skin and Bones on the Quality of Chicken Leg Crackers: Pengaruh Proporsi Tepung Tapioka dengan Kulit dan Tulang Kaki Ayam Terhadap Kualitaskerupuk Kaki Ayam. Nabatia, [S. l.], v. 2, n. 1, p. 29–39, 2014. DOI: 10.21070/nabatia.v11i1.1587. Disponível em: https://nabatia.umsida.ac.id/index.php/nabatia/article/view/1587. Acesso em: 3 jun. 2025.