Open AccessPenambahan Bekatul dan Angkak pada Produk Agar-agar sebagai Alternatif Cemilan Pengikat Kolesterol
Author(s) -
Hasim Hasim,
Didah Nur Faridah,
Ditha Mithania
Publication year - 2019
Publication title -
jurnal mutu pangan indonesian journal of food quality
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2684-9550
pISSN - 2355-5017
DOI - 10.29244/jmpi.2019.6.85
Subject(s) - food science , bran , agar , yeast , red yeast rice , phytochemical , gelatin , chemistry , yeast extract , total cholesterol , cholesterol , biology , fermentation , biochemistry , bacteria , raw material , organic chemistry , genetics
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