Open AccessStudy of proximate composition, antioxidant activity and sensory evaluation of cooked rice with addition of cherry (Muntingia calabura) leaf extract.
Author(s) -
Yoyanda Bait,
Djagal Wiseso Marseno,
Umar Santoso,
Yustinus Marsono
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 - 10.1088/1755-1315/819/1/012073
Subject(s) - aroma , food science , chemistry , antioxidant , proximate , taste , flavonoid , composition (language) , biochemistry , linguistics , philosophy