Open AccessChemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)
Author(s) -
Imardha Rona Firdarini,
. Kismiyati,
Abdul Manan
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/236/1/012126
Subject(s) - glycine , algae , food science , snack food , food consumption , completely randomized design , botany , chemistry , horticulture , biology , mathematics , biochemistry , agricultural economics , amino acid , economics