[PDF][PDF] Improving beef meatball properties by adding senduduk (Melastoma malabathricum L.) leaf powder
S Suharyanto, W Warnoto, TL Banjarnahor, I Timoti… - ijat-aatsea.com
The research findings indicated that incorporating 0.5-1.5% senduduk leaf powder
effectively inhibited the oxidation rate of meatballs. Notably, the inclusion of 1.5 …
effectively inhibited the oxidation rate of meatballs. Notably, the inclusion of 1.5 …