Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology
Widjanarko, Simon Bambang, Amalia, Qory, Hermanto, Mochamad Bagus, Mubarok, Ahmad ZakiLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-3092-3
Date:
March, 2018
File:
PDF, 809 KB
english, 2018