The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour
The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality.The materials Navigation used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs.The research method used