Improving the Physicochemical and Microstructural Qualities of Chicken Patties with the Addition of Red Beet Peel Flour (Beta vulgaris L) as a Filler

Chicken patties are one of the processed products that have a low fiber content and pale color, and are easily rancid because there are no added preservatives. This study aimed to determine the physicochemical and microstructural qualities of chicken patties using red beet peel flour (RBPF) as a sou...

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Päätekijät:	Herly Evanuarini, Agus Susilo, Dedes Amertaningtyas
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Fakultas Peternakan Universitas Brawijaya 2023-04-01
Sarja:	Jurnal Ilmu-Ilmu Peternakan
Aiheet:	patties chicken meat beet peel flour filler
Linkit:	https://jiip.ub.ac.id/index.php/jiip/article/view/2732
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