MEILANI, Wanda; 						KURNIASARI, Ratih; 						SYAHBANU, Fathma.
 SUBSTITUTION OF SHRIMP FLOUR AND TEMPEH IN MAKING TORTILLA CHIPS AS A HIGH-PROTEIN SNACK.
<strong>Jurnal Gizi dan Pangan Soedirman</strong>, [S.l.], v. 10, n. 1, p. 224-244, may 2026.
ISSN 2599-2465.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/jgps/article/view/16707" target="_new">https://jos.unsoed.ac.id/index.php/jgps/article/view/16707</a>&gt;. Date accessed: 02 june 2026.
doi: <a href="https://doi.org/10.20884/1.jgipas.2026.10.1.16707">https://doi.org/10.20884/1.jgipas.2026.10.1.16707</a>.