Karakteristik Mutu Nuget Tempe dengan Fortifikasi Tepung Cangkang Telur Ayam Ras
Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets i...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Syiah Kuala, Agriculture Faculty
2025-04-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Online Access: | https://jurnal.usk.ac.id/TIPI/article/view/37723 |
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