Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour. This study used a 4 × 5 randomized complete block design (CRD) pattern with a total of 20 experimental units. The variables test...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Andi Nurul Mukhlisah, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Politeknik Negeri Jember 2024-03-01
coleção:	Jurnal Ilmu Peternakan Terapan
Assuntos:	physicochemical quality beef sausage kepok banana flour
Acesso em linha:	https://publikasi.polije.ac.id/jipt/article/view/4239
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!