Widjanarko, S.B. , Imaduddin, A. , Yunianta, Y. and Witoyo, J.E. 2023. Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology. Trends in Sciences. 20, 4 (Jan. 2023), 6486. DOI:https://doi.org/10.48048/tis.2023.6486.