The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)
Nur Ifadah Rohmah, Herly Evanuarini & Imam Thohari · Asian Food Science Journal · 2023
Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Stud...
Open access
Research Article
10.9734/afsj/2023/v22i8648