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...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2012
|
| 主題: | |
| 在線閱讀: | 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 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|