Ratnaningsih, Ratnaningsih, et al. “Effect of Hydrocolloids and Tapioca Starch on Physicochemical and Nutritional Characteristics of Mung Bean Protein-Based Patties”. Indonesian Food Science and Technology Journal, vol. 9, no. 1, Dec. 2025, pp. 125-37, doi:10.22437/ifstj.v9i1.45748.