PEMBUATAN KAMABOKO BERBAHAN DASAR SURIMI IKAN PATIN
The study aims to determine the quality of kamaboko made from catfish surimi with the addition of treatment with the tapioca flour concentration using a pre-set temperature 40 ºC. The study used four additional treatment tapioca flour, respectively - each: 7.5%
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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