The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of...

书目详细资料
发表在:	Biology, Medicine & Natural Product Chemistry
Main Authors:	Leona Amelia, Sussi Astuti, Esa Ghanim Fadhallah, Dyah Koesoemawardani
格式:	文件
语言:	英语
出版:	State Islamic University Sunan Kalijaga 2024-10-01
主题:	bogor taro flour catfish sausage tapioca flour
在线阅读:	https://sciencebiology.org/index.php/BIOMEDICH/article/view/498

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