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Found 1 from your keywords: author=Putri, Nabila Mutiara
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KARAKTERISTIK FISIKOKIMIA KULIT DIMSUM DENGAN PENAMBAHAN TEPUNG TULANG IKAN L…
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Putri, Nabila Mutiara

This study aimed to evaluate the physicochemical and sensory characteristics dim sum skin with the addition of catfish (Clarias sp.) bone meal. A factorial randomized block design was used with two factors: type of flour (wheat flour and non-gluten flour mix: mocaf, sago, and rice) and concentration of catfish bone meal (0%, 10%, and 20%). Parameters observed included moisture content, ash, pro…

Edition
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ISBN/ISSN
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Collation
xv, 79 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1923452025