Application of Placket Burman Design Analysis for Optimization of the Physico-chemical Properties of Multispecies Surimi
TD Suryaningrum, H Octavini, HE Irianto… - Journal of Aquatic …, 2024 - Taylor & Francis
ABSTRACT The application of Plackett–Burman design in investigating the effect of
physicochemical attributes of multispecies surimi was performed. The surimi was made from …
physicochemical attributes of multispecies surimi was performed. The surimi was made from …
The effect addition of kappa carrageenan flour to the level of gel strength and acceptability of dumpling from threadfin bream fish (Nemipterus nematophorus) surimi
DM Astutik, L Sulmartiwi, E Saputra… - IOP Conference Series …, 2020 - iopscience.iop.org
Surimi is an intermediate product (semi-finished product) that has an ability to be processed
into various products through a cooking process. Dumpling is a steam product and …
into various products through a cooking process. Dumpling is a steam product and …
Pengaruh Penambahan Tepung Kappa Karagenan Terhadap Tingkat Kekuatan Gel Dan Daya Terima Siomay Dari Surimi Ikan Kurisi (Nemipterus nematophorus)
DM ASTUTIK - 2019 - repository.unair.ac.id
Surimi merupakan produk antara (produk semi jadi) yang memiliki kemampuan untuk diolah
menjadi berbagai macam produk melalui proses pemasakan. Salah satu produk yang dapat …
menjadi berbagai macam produk melalui proses pemasakan. Salah satu produk yang dapat …
[PDF][PDF] Journal Of Aquatic Food Product Technology an Rahmawati
R Rahmawati - repository.usahid.ac.id
ABSTRACT The application of Plackett–Burman design in investigating the effect of
physicochemical attributes of multispecies surimi was performed. The surimi was made from …
physicochemical attributes of multispecies surimi was performed. The surimi was made from …
[PDF][PDF] Application of Placket
R Rahmawati - repository.usahid.ac.id
ABSTRACT The application of Plackett–Burman design in investigating the effect of
physicochemical attributes of multispecies surimi was performed. The surimi was made from …
physicochemical attributes of multispecies surimi was performed. The surimi was made from …
[PDF][PDF] Changes in muscle gel-forming ability, protein solubility and pH of three marine fish species of Bangladesh during ice storage
MDI HOSSAIN, FH SHIKHA… - Bangladesh Journal of …, 2019 - academia.edu
Studies were conducted to evaluate the changes in muscle gel-forming ability, protein
solubility and pH of three marine fish species of Bangladesh namely, Silver jewfish (Johnius …
solubility and pH of three marine fish species of Bangladesh namely, Silver jewfish (Johnius …