Physical and Organoleptic Quality of Meat-Ball Beff Filled by Five Kinds of Filler
ABSTRACT: The objectives of this research were to compare the physical and organoleptic quality of meat-ball beef filled by tapioca, sago, guru}, maizena, and ganyong meal and to evaluate scientifically that tapioca meal could be subtituted by the sago, inaizena, garut and gunwng. The materials wer...
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[Yogyakarta] : Universitas Gadjah Mada
1995
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