The addition of Moringa leaf flour (Moringa oliefera) to anchovy nuggets (Stolephorus sp.) as an alternative nutritious snack, its effect on chemical and sensory characteristics

Open Access

Issue		BIO Web Conf. Volume 223, 2026 The 3^rd International Conference on Food Technology and Nutrition (ICFTN 2025)


Article Number		01007
Number of page(s)		11
Section		Food Technology and Nutrition
DOI		https://doi.org/10.1051/bioconf/202622301007
Published online		25 February 2026

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