Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed
Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to dete...
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| 格式: | 文件 |
| 语言: | English |
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Universitas Sebelas Maret, Faculty of Agriculture
2020-10-01
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| 丛编: | Caraka Tani: Journal of Sustainable Agriculture |
| 主题: | |
| 在线阅读: | https://jurnal.uns.ac.id/carakatani/article/view/41553 |