Putra DK, Basori B. The Effect of the Proportion of Tapioca Flour with Chicken Leg Skin and Bones on the Quality of Chicken Leg Crackers. nabatia [Internet]. 2014Jul.28 [cited 2024Nov.21];2(1):29-. Available from: https://nabatia.umsida.ac.id/index.php/nabatia/article/view/1587