Open AccessThe Effects of Salt Particle Size and The Formulation of Nagara Bean Tempeh Flour with White Oyster Mushroom on Salty and Umami Taste Perception
Author(s) -
Susi Susi,
Hisyam Musthafa Al Hakim,
Rahmawati Rahmawati
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1097/1/012016
Subject(s) - umami , food science , seasoning , taste , flavor , mushroom , chemistry , traditional medicine , mathematics , medicine , raw material , organic chemistry