CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR)

Yenny Febriana Ramadhan Abdi; Alfi Nur Rochmah; Irma Dwi Nurfadila; Muhammad Nurul Faiz; Dininurilmi Putri Suleman; Dini Nadhilah; Fitriyah Zulfa; Prajwalita Rukmakharisma Riski

doi:10.32585/ags.v9i1.6217

CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR)

Authors

Yenny Febriana Ramadhan Abdi
Alfi Nur Rochmah
Irma Dwi Nurfadila
Muhammad Nurul Faiz
Dininurilmi Putri Suleman
Dini Nadhilah
Fitriyah Zulfa
Prajwalita Rukmakharisma Riski

DOI:

https://doi.org/10.32585/ags.v9i1.6217

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Published

2025-02-13

How to Cite

Abdi, Y. F. R., Rochmah, A. N., Nurfadila, I. D., Faiz, M. N., Suleman, D. P., Nadhilah, D., Zulfa, F., & Riski, P. R. (2025). CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR). Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 9(1), 17–27. https://doi.org/10.32585/ags.v9i1.6217