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Meat and Animal Product Quality

Protein Hydrolysis and Bioactive Peptides

Food and Agricultural Sciences

Research output (1)

Quality characteristics of mackerel tuna (Euthynnus affinis) burger formulated with tapioca flour and Kappaphycopsis cottonii powder as binding agents

https://doi.org/10.1007/s44187-025-00718-7

Source: Discover Food

Authors: Diah Ikasari; Ema Hastarini; Th. Dwi Suryaningrum; Endang Mindarwati; Rodiah Nurbayasari et al.

article cite 0 Year 2025 Open Access

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