Open AccessSauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant
Author(s) -
Herlina Herlina,
Riska Rahma Vionita,
Sulistiyani Sulistiyani,
Nurhayati Nurhayati,
Triana Lindriati
Publication year - 2022
Publication title -
industria
Language(s) - English
Resource type - Journals
eISSN - 2549-3892
pISSN - 2252-7877
DOI - 10.21776/ub.industria.2022.011.01.4
Subject(s) - organoleptic , aroma , food science , taste , chemistry , flavour , black tea , polyphenol , flavor , antioxidant , preference test , mathematics , preference , biochemistry , statistics