The effect addition of kappa carrageenan flour to the level...

IOP Conference Series: Earth and Environmental Science 2020 / 02 Vol. 441

The effect addition of kappa carrageenan flour to the level of gel strength and acceptability of dumpling from threadfin bream fish ( Nemipterus nematophorus ) surimi

Astutik, D M, Sulmartiwi, L, Saputra, E, Pujiastuti, D Y
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Volume:
441
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/441/1/012003
Date:
February, 2020
File:
PDF, 198 KB
2020
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