Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum
ABSTRACT: This research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brigh...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2011-08-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Online Access: | http://jiip.ub.ac.id/index.php/jiip/article/view/114 |