Výsledky vyhledávání - "F Baharuddin F Baharuddin"

The effects of wheat, tapioca, corn, and red rice flour on TBA value and color sensory quality and the aroma of dangke nuggets

Autor: M I Said M I Said, W Hatta W Hatta, F Baharuddin F Baharuddin

Publikováno v: IOP Conference Series: Earth and Environmental Science. 788:012114

Dangke nuggets are innovative products of processed dangke, a type of fresh cheese from the Province of South Sulawesi, Indonesia. The anthocyanin content in red rice provides added value to its use as a filler nugget, but it reduces the quality of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::16e39163e7ea120c232d873b6b128ba0
https://doi.org/10.1088/1755-1315/788/1/012114

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