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    The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

    The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs by Maulida Aina Salsabila, Vivi Kartika Putri, Dedes Amertaningtyas, Rischa Saleha

    Published 2024-03-01
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