Physicochemical properties of Bruguiera gymnorrhiza flour (BGF)

• المؤلفون الرئيسيون: Amin, M. N. G, ,-, Pralebda, S. A, ,-, Hasan, M. N, ,-, Zakariya, ,-, Sri Subekti, '-, Saputra, E., ,-, Sapto Andriyono, ,-, Heru Pramono, ,-, Mochammad Amin Alamsjah, ,-
• التنسيق: مقال PeerReviewed
• اللغة: English; English; English; English
• منشور في: University Putra Malaysia 2018
• الموضوعات: SH Aquaculture. Fisheries. Angling; SH20.3-191 Aquaculture
• الوصول للمادة أونلاين: https://repository.unair.ac.id/125013/1/4.pdf; https://repository.unair.ac.id/125013/2/4%20T.pdf; https://repository.unair.ac.id/125013/5/4.pdf; https://repository.unair.ac.id/125013/6/ethics%20sapto1.pdf; https://repository.unair.ac.id/125013/; http://www.ifrj.upm.edu.my

This research aims to study the physicochemical properties of Bruguiera gymnorrhiza flour (BGF). The peeled BG fruit was immersed in ash suspension in water (10% w/v) for 24 hours, then sundried, milled, and sieved through membrane sized 100 mesh. Particle size of BGF produced as described are...