Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification
- 출판일
- 20241101
- ISSN
- (P)2636-0772 / (E)2636-0780
- 수록정보
- 권 6호 1327 ~ 1344쪽
논문 저자
| No |
이름 |
이메일 |
기관 |
| 1 |
Agus Bahar Rachman |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 2 |
Masahiro Ogawa |
- |
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University |
| 3 |
Takashi Akazawa |
- |
Graduate School of Science and Technology, Niigata University |
| 4 |
Andi Febrisiantosa |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 5 |
Rina Wahyuningsih |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 6 |
Teguh Wahyono |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 7 |
Tri Ujilestari |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 8 |
Nicolays Jambang |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 9 |
Lukman Hakim |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |
| 10 |
Angga Maulana Firmansyah |
- |
Research Center for Food Technology and Processing, National Research and Innovation Agency |