Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution
Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Brawijaya
2021-04-01
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| Series: | Industria: Jurnal Teknologi dan Manajemen Agroindustri |
| Subjects: | |
| Online Access: | https://industria.ub.ac.id/index.php/industri/article/view/506 |