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Vol 15, No 2 (2020) The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage Abstract  PDF
Eny Sri Widiastuti, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi
 
Vol 15, No 2 (2020) Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough Abstract  PDF
Suharyanto Suharyanto, Henny Nuraini, Tuti Suryati, Irma Isnafia Arief, Dondin Sajuthi
 
Vol 15, No 3 (2020) Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage Abstract  PDF
Dwi Wulandari, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, Sugiyanto Sugiyanto
 
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