Characteristics of Kamaboko from Catfish (Clarias Gariepinus) Surimi Processed with Carrot and Beet Root as Filler and Natural Food Colorants
The objective of the study was to investigate the effect of beet root and carrot as filler and natural food colourant on the chemical, physical and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was processed with carrot (Daucus carota) and beet root (Beta vu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2015-12-01
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| Series: | Squalen |
| Subjects: | |
| Online Access: | http://bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/169 |