Open AccessThe Proportion of Meat and Tapioca Flour to Produce the Healthy High Protein Meatballs
Author(s) -
Marini Damanik,
Ida Duma Riris,
Moondra Zubir,
Esi Emilia,
Izzatul Sihaloho,
Angel Manurung
Publication year - 2020
Language(s) - English
Resource type - Conference proceedings
DOI - 10.5220/0010547100003108
Subject(s) - food science , business , chemistry