Properties of ready to eat ground beef jerky with the addition of tapioca flour

Authors : Baiq Rien Handayani; A. Z. Fajri; Wiharyani Werdiningsih; Tutiek Rahayu
article cite 2 Year 2023
source: AIP conference proceedings
Abstract

Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter Facebook Reddit LinkedIn Tools Icon Tools Reprints and Permissions Cite Icon Cite Search Site Citation B. R. Handayani, W. Werdiningsih, T. I. Rahayu, A. Z. Fajri; Properties of ready to eat ground beef jerky with the addition of tapioca flour. AIP Conference Proceedings 24 January 2023; 2586 (1): 060008. https://doi.org/10.1063/5.0111168 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAIP Publishing PortfolioAIP Conference Proceedings Search Advanced Search |Citation Search

Concepts :
Agricultural and Biological Research
Food and Agricultural Sciences
Natural Products and Applications
article cite 2 Year 2023 source AIP conference proceedings
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10.1063/5.0111168
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2023 2
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