The Effect of Moringa oleifera Flour Addition on The Quality of Chicken Meat Dimsum
The effect of Maringa oleifera flour addition on protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b in chicken meat dimsum. The treatments used were without the addition of moringa flour as a control and the addition of moringa flour 1%, 2%...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2024-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/752 |
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