The Effect of Adding Chayote Purée on the Preference Level of Mackerel Dumpling with Mocaf Flour
Firda Nuraisyah, Rusky Intan Pratama, Fittrie Meyllianawaty Pratiwy & Evi Liviawaty · Asian Journal of Food Research and Nutrition · 2024
Mocaf flour has the characteristics of viscosity degree, gelation ability, rehydration power, and solubility better than tapioca flour but does not have gluten to form chewiness. Pectin content in chayote can function as a chewing agent in dumpling products. The purpose of this s...
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Research Article