Characteristics of Dry Noodles with the Addition of Different Fish Scales
Noodles is an easy-to-serve food product and widely consumed. The weakness of the noodle is in its hard texture, less elastic and easily broken, so it requires the addition of gelling agent for texture improvement. Gelatin is a gelling agent that can be extracted from fish scales. The addition of ge...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2019-12-01
|
| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/jfs/article/view/42648 |