Beberapa karakteristik kerupuk ikan yang dibuat dengan variasi rasio ikan nila/tapioka dan lama perebusan adonan
'Keropok' crackers preparation was varied in the ratio of fish added to tapioca starch, and the length of dough-like mixture cooking. The fish used was in the form of ground red 'nila' fish (Orcochromis niloticus) meat. The ratios of fish to starch were 30:70, 40:60, 50:50, and 6...
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[Yogyakarta] : Universitas Gadjah Mada
1997
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