Abstract:This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in September 2022. The method used in the research is the experimental method with the treatment of four different ratios of the use of wheat flour and shrimp shell flour, namely 100% wheat flour, 2.5% shrimp shell fl… Show more
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