Open AccessThe Effect of Blanching Toward Chemical Properties and Sensory Quality of Brown Seaweed Sargassum Sp. Tea
Author(s) -
Ellya Sinurat,
Jamal Basmal,
Theresia Dwi Suryaningrum
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012001
Subject(s) - blanching , food science , flavor , aroma , brown seaweed , sargassum , taste , chemistry , algae , biology , botany