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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Antioxidant Activity and Physical Properties of Chicken Meatballs by Tapioca Flour Substitution with Sorghum Flour
Ristanti A.
Aip Conference Proceedings
Published: 2023Citations: 1
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1063/5.0144065Other files and links
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Food scienceSciences
SorghumSciences
AntioxidantSciences
Substitution (logic)Sciences
Wheat flourSciences
ChemistrySciences
Computer scienceSciences
BiochemistrySciences
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