Online ISSN 2745-3650 Print ISSN 2085-3823
Darul Ulum Islamic Centre Sudirman University, Indonesia
Enhancing the Quality of Chicken Meatball with Egg Albumen as Binding Agent: Study on Chemical, Texture Profile, and Sensory Properties Peningkatan Kualitas Bakso Ayam dengan Albumen Telur sebagai Bahan Pengikat: Kajian Kimia, Profil Tekstur, dan Sifat Sensorik
