tapioca flour

Enhancement of Chicken Shu-Mai with Different Food Binders: A Quantitative Descriptive Analysis Evaluation

Althofian Arya Putra, Lilik Eka Radiati, Premy Puspitawati Rahayu, Ria Dewi Andriani & Heli Tistiana · Asian Food Science Journal · 2026

Aims: This research aims to determine the quality of chicken shu-mai with mocaf and tapioca flour substitution based on sensory quality using quantitative descriptive analysis methods. Study design:  This research was a laboratory experiment with a completely randomised design. P...