Ustman Sidik Muslihudin

Study of Preferred Level of Biscuits Fortified With Nilem Fish Egg Protein Concentrate

Ustman Sidik Muslihudin, Evi Liviawaty, Emma Rochima & . Junianto · Asian Journal of Fisheries and Aquatic Research · 2021

Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as whea...