Physicochemical properties and sensory evaluation of Lizardfish (Saurida tumbil) nuggets with purple sweet potato flour substitution
This study investigated the impact of purple sweet potato Ipomoea batatas var. purpurea flour substitution on gluten reduction and physicochemical properties of lizardfish (Saurida tumbil) nuggets. The research employed a completely randomized design (CRD) with seven treatment levels representing di...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_02018.pdf |
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