Level of Preference of Simping Cake Supplemented with Patin Fish Meat Flour (Pangasius hypopthalmus)
ABSTRACT This research aims to determine the maximum level of adding catfish meat flour in the production of simping cakes, ...
Tag: level of preference
Differences of the way of drying nori from raw seaweed Gracilaria sp. based on the level of preference
ABSTRACT The purpose of this research is to utilize Gracilaria sp. Seaweed in making nori and knowing the effect of ...
Utilization of hampal (Hampala macrolepidota Kuhl & van Hasselt, 1823) meat on fish crackers preference level
ABSTRACT The purpose of this research was to found out the percentage of hampal meat addition on crackers preferred by ...
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World Scientific News (WSN) is an open-access fully peer-reviewed scholarly journal. The monthly – interdisciplinary journal is directed in the first place to scientists who want to publish their findings, insights, observations, conclusions, etc.
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