Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)-Reference-Cited by-同舟云学术

Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

Published:2021-03-26 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SOLICHAH Enny¹,IWANSYAH Ade Chandara¹^ORCID,PRAMESTI Devry¹,DESNILASARI Dewi¹^ORCID,AGUSTINA Wawan¹,SETIABOMA Woro¹,HERMINIATI Ainia¹

Affiliation:

1. Indonesian Institute of Sciences, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst72020.pdf

Reference34 articles.

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4. Reducing the oxidation of manyung (Arius thalassinus) jambal roti with the implication of edible film during room temperature storage;Christie T. M.;Jurnal Peng dan Biotek,2016

5. Effect of dried moringa (Moringa oleifera lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies;Dachana K. B.;Journal of Food Quality,2010

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