PENGARUH PENAMBAHAN MODIFIED STARCH TERHADAP MUTU KAMABOKO SURIMI IKAN MAS
High fat content will inhibit the ability to form a gel and decrease the shelf life. Preliminary researched reduced fat content until 28.35% by soaking the minced fish in 1% of lemon juice, but this treatment also decrease gel strength. Degradation of gel strength surmounted by adding binder agent o...
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| Fformat: | Traethawd Ymchwil |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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