Improving the Physicochemical and Microstructural Qualities of Chicken Patties with the Addition of Red Beet Peel Flour (Beta vulgaris L) as a Filler
Chicken patties are one of the processed products that have a low fiber content and pale color, and are easily rancid because there are no added preservatives. This study aimed to determine the physicochemical and microstructural qualities of chicken patties using red beet peel flour (RBPF) as a sou...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2023-04-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Subjects: | |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2732 |