Open AccessPhysical and organoleptic properties of chicken meatball prepared with varied gelling agents
Author(s) -
Fitrianingsih,
PurnaningDhian Isnaeni,
Yamin Yaddi,
Restu Libriani,
Fuji Astuty Auza,
Putu Nara Kusuma Prasanjaya
Publication year - 2020
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 - 10.1088/1755-1315/465/1/012015
Subject(s) - organoleptic , food science , tenderness , gelatin , carrageenan , taste , water holding capacity , flavor , chemistry , mathematics , biochemistry