Open AccessUtilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value
Author(s) -
Suparmi Suparmi,
Sumarto Sumarto,
Umi Afriana,
Taufik Hidayat
Publication year - 2022
Publication title -
international journal of biomaterials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.576
H-Index - 28
eISSN - 1687-8795
pISSN - 1687-8787
DOI - 10.1155/2022/8746296
Subject(s) - food science , valine , chemistry , aroma , methionine , fish meal , amino acid , taste , isoleucine , phenylalanine , leucine , fish <actinopterygii> , biology , biochemistry , fishery
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