The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball
| Main Author: | A.S. Widati, - |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
, 2021
|
| Online Access: |
http://repository.ub.ac.id/187193/ https://doi.org/10.7455/ijfs/10.SI.2021.a9 |