RATNANINGSIH, Ratnaningsih; SONGSERMPONG, Sirichai; NGUYEN, Phung Tien. Effect of Hydrocolloids and Tapioca Starch on Physicochemical and Nutritional Characteristics of Mung Bean Protein-Based Patties. Indonesian Food Science and Technology Journal, [S. l.], v. 9, n. 1, p. 125–137, 2025. DOI: 10.22437/ifstj.v9i1.45748. Disponível em: https://www.online-journal.unja.ac.id/ifstj/article/view/45748. Acesso em: 22 apr. 2026.