Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates
Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as a source of essential amino acids the body needs....
| الحاوية / القاعدة: | Agrointek |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Universitas Trunojoyo Madura
2024-02-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://journal.trunojoyo.ac.id/agrointek/article/view/17202 |