Open AccessDiversify the processing of chayote (Sechium edule) into dodol to increase its added value
Author(s) -
Ratna Wylis Arief,
Soraya,
Reny D. Tambunan,
Robet Asnawi,
Nusratuddin Abdullah
Publication year - 2021
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 - 10.1088/1755-1315/807/3/032048
Subject(s) - ingredient , food science , taste , flavor , mathematics , recipe , agricultural science , biology