The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)
This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
State Islamic University Sunan Kalijaga
2024-10-01
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| Col·lecció: | Biology, Medicine & Natural Product Chemistry |
| Matèries: | |
| Accés en línia: | https://sciencebiology.org/index.php/BIOMEDICH/article/view/498 |
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