Ratnaningsih, R., Songsermpong, S. and Nguyen, P. T. (2025) “Effect of Hydrocolloids and Tapioca Starch on Physicochemical and Nutritional Characteristics of Mung Bean Protein-Based Patties”, Indonesian Food Science and Technology Journal, 9(1), pp. 125–137. doi: 10.22437/ifstj.v9i1.45748.