[1]
Andeyani, L. et al. 2026. Enhancing Physicochemical Properties of Spent Hen Sausages Using Banana Peel Paste and Microbial Transglutaminase. Journal of Applied Technology and Downstream Innovation. 1, 1 (Jul. 2026), 20–29. DOI:https://doi.org/10.20884/1.jatdi.1.1.10.