Physicochemical, and Sensory Characteristics of "Mijipe": A Crispy Noodle Snack Made From Cempedak (Artocarpus integer) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children.
- DOI
- 10.1111/1750-3841.71125
- Published
- 2026 May
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71125,
title = {Physicochemical, and Sensory Characteristics of "Mijipe": A Crispy Noodle Snack Made From Cempedak (Artocarpus integer) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children.},
author = {Ayustaningwarno F and Suryaputra A and Ayu AM and Jusman TNG and Anjani G and Nuryanto N and Rustanti N and Noer ER and Susilo MT and Rahadiyanti A and Asikin Y},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71125},
url = {https://doi.org/10.1111/1750-3841.71125}
}RIS
TY - JOUR TI - Physicochemical, and Sensory Characteristics of "Mijipe": A Crispy Noodle Snack Made From Cempedak (Artocarpus integer) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children. AU - Ayustaningwarno F AU - Suryaputra A AU - Ayu AM AU - Jusman TNG AU - Anjani G AU - Nuryanto N AU - Rustanti N AU - Noer ER AU - Susilo MT AU - Rahadiyanti A AU - Asikin Y PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71125 UR - https://doi.org/10.1111/1750-3841.71125 ER -
APA
F, A., A, S., AM, A., TNG, J., G, A., N, N., N, R., ER, N., MT, S., A, R., & Y, A. (2026). Physicochemical, and Sensory Characteristics of "Mijipe": A Crispy Noodle Snack Made From Cempedak (Artocarpus integer) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children.. Journal of food science. https://doi.org/10.1111/1750-3841.71125
Source records
- pubmed · retrieved 2026-09-26T14:06:08.584Z