Open AccessSensory and Chemical Characteristics ofKoyaMade from Snakehead Fish (Channa striata) and Soybean Flour (Glysine max)
Author(s) -
R. Baskara Katri Anandito,
Siswanti,
Risdiyanto Edy Saputro,
Lukita Purnamayati
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 - 10.1088/1755-1315/246/1/012037
Subject(s) - snakehead , fish <actinopterygii> , fishery , biology