Concentration optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) mixed hydrocolloid gel for restructured sliced …
SB Widjanarko, A Imaduddin, Y Yunianta… - Trends in Sciences, 2023 - tis.wu.ac.th
This study aims to determine the optimum formula in restructured sliced meat production
using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the …
using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the …
Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder
Objective: The purpose of this study was to investigate the effect of adding chicken eggshells
nanopowder for the physical quality and sensory evaluation of beef patties. Methods: The …
nanopowder for the physical quality and sensory evaluation of beef patties. Methods: The …