Open AccessImprovement of Sensory and Chemistry Quality of Fried Edamame by Freezing
Author(s) -
Budi Hariono,
M F Kurnianto,
Abi Bakri,
Muhammad Ardiansyah,
Rizza Wijaya
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/207/1/012048
Subject(s) - food science , flavor , aroma , taste , chemistry , texture (cosmology) , mathematics , computer science , artificial intelligence , image (mathematics)