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Evaluation of Physicochemical Properties and Antioxidant Activity of Chicken Meatballs by Substitution of Tapioca Flour with Purple Sweet Potato

  • Hajrawati H
  • Malaka R
  • Fatma F
  • et al.
Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021) (2022) 20
DOI: 10.2991/absr.k.220309.068
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Abstract

… amylopectin in tapioca flour and purple sweet potato affects starch granule … that the kind of flour did not affect on the … al., “Sweet potato peel flour in hamburger: effect on physicochemical …

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Hajrawati, H., Malaka, R., Fatma, F., Hakim, M. R., Novita, N., & Suharyanto, S. (2022). Evaluation of Physicochemical Properties and Antioxidant Activity of Chicken Meatballs by Substitution of Tapioca Flour with Purple Sweet Potato. In Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021) (Vol. 20). Atlantis Press. https://doi.org/10.2991/absr.k.220309.068

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