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The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

机译：海藻（Eucheuma Cotticii）面粉对印度尼西亚式牛肉肉丸的物理化学和感官特征的影响

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Aris Sri Widati; Djalal Rosyidi; Lilik Eka Radiati; Happy Nursyam;
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1. The effect of seaweed (Eucheuma cottonii) flour addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball [J] . Aris Sri Widati, Djalal Rosyidi, Lilik Eka Radiati, International Journal of Food Studies . 2021,第a期

机译：海藻（Eucheuma Tickii）面粉对印度尼西亚式牛肉丸的物理化学和感官特征的影响
2. Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold-stored beef patties [J] . Magdalena I. Ceron-Guevara, Esmeralda Rangel-Vargas, Jose Manuel Lorenzo, Journal of Food Processing and Preservation . 2020,第3期

机译：添加食用蘑菇粉（姬松茸和平菇）对冷藏牛肉饼理化和感官特性的影响
3. The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF-soft cheese during refrigerated storage [J] . Hani S. Abdelmontaleb, Fathia A. Othman, Mahmoud A. Degheidi, Journal of Food Processing and Preservation . 2021,第5期

机译：藜麦面粉对冷藏储存期间UF软奶酪的物理化学，抗氧化活性，纹理和感官特性的影响
4. Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour [C] . Hardoko, Yahya Abdul Hafidz, Bambang Budi Sasmito, International Conference on Food, Agriculture and Natural Resources . 2019

机译：玉米粉和木薯粉稻米模拟的抗糖尿病效力及特征，加入R. Mucronata红树林果面粉和E. Cottonii Seaweed粉
5. Effects of dried potato extract on yield, shelf stability, and sensory characteristics of beef patties, chicken frankfurters, and beef top round. [D] . Colle, Matthew Christopher. 2015

机译：马铃薯干提取物对牛肉馅饼，鸡肉法兰克福香肠和牛肉圆角的产量，货架稳定性和感官特性的影响。
6. Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs [O] . Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, 2020

机译：再加热方法和冷冻储存对肉豆蔻提取物预煮牛肉丸子的物理化学特征及温暖的味道的影响
7. Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed [O] . Meisya Asri Widiyanti, Lukita Purnamayati, Romadhon Romadhon 2020

机译：kekian高纤维的核心高纤维的感觉与物理化学特征，加入Eucheuma cottoniia海藻

The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

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