Open AccessCharacteristic of analog rice made from arrowroot (Maranta arundinacease) and seaweed (Gracilaria verrucosa) flour fortified with fish collagen
Author(s) -
Y.S. Darmanto,
R.A. Kurniasih,
Romadhon Romadhon,
Putut Har Riyadi,
Nofalia Kholfatul Anggraeni
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(5).473
Subject(s) - food science , fortification , sugar , rice flour , aroma , tilapia , chemistry , proximate , fish <actinopterygii> , algae , biology , botany , fishery , raw material , organic chemistry