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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Herly Evanuarini, Agus Susilo, Dedes Amertaningtyas
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Fakultas Peternakan Universitas Brawijaya 2023-04-01
Цуврал:	Jurnal Ilmu-Ilmu Peternakan
Нөхцлүүд:	patties chicken meat beet peel flour filler
Онлайн хандалт:	https://jiip.ub.ac.id/index.php/jiip/article/view/2732
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!