The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

Leona Amelia; Sussi Astuti; Esa Ghanim Fadhallah; Dyah Koesoemawardani

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Leona Amelia
Universitas Lampung
Indonesia

Department of Agricultural Product Technology, Faculty of Agriculture

Sussi Astuti
Universitas Lampung
Indonesia

Department of Agricultural Product Technology, Faculty of Agriculture

Esa Ghanim Fadhallah
Universitas Lampung
Indonesia

Department of Agricultural Product Technology, Faculty of Agriculture

Dyah Koesoemawardani
Universitas Lampung
Indonesia

Department of Agricultural Product Technology, Faculty of Agriculture

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Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

This work is licensed under a CC BY-NC

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