OPTIMASI KARAKTERISTIK SENSORI PROPORSI TEPUNG KOMPOSIT DARI SERAT PANGAN LARUT DAN GELATIN TERHADAP MUTU BAKSO IKAN KERAPU
DOI:
https://doi.org/10.21111/atj.v7i1.9467Keywords:
Fishballs, Dietary Fiber, Kerapu, SensoryAbstract
References
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