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...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Politeknik Negeri Jember
2024-03-01
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| シリーズ: | Jurnal Ilmu Peternakan Terapan |
| 主題: | |
| オンライン･アクセス: | https://publikasi.polije.ac.id/jipt/article/view/4239 |
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