Analysis of Nutritional Content of Artificial Foods Made from Fermented Ficus racemosa Linn Flour | ilmi | International Journal of Progressive Sciences and Technologies

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About The Authors

Qithful ilmi
Aquatic, Coastal and Marine Resources. Faculty of Fisheries and Marine Affairs
Indonesia

Muhammad Amri

Fuji Astuti Febria

Siti Aisyah

ISSN:2509-0119

ISSN-L: 2509-0119

ResearcherID: J-1399-2016

DOI : 10.52155

Impact Factor:

ICV = 82.40

SJIF = 7.019

IFSIJ = 7.625

IJIFM = 7.36

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