D. K. Putra and B. 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, vol. 2, no. 1, pp. 29–39, Jul. 2014.