PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI
This research was conducted to study the effects of anka rice as a natural dye with filler and its combination effect on physical quality, chemical, microstructure and sensory in beef sausage. Anka rice was used as powder were 0%, 0,1%, 0,2% and 0,3%. The filler were wheat flour and sweet potato flo...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Theses and Dissertations NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2012
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/101076/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=57206 |
| الوسوم: |
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