Open AccessKarakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan
Author(s) -
Zulfa Tiara Salsabila Rusmiadi,
Ahmad Ni’matullah Al–Baarri,
Anang Mohamad Legowo
Publication year - 2022
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.2022.9.2.111
Subject(s) - aroma , food science , carrageenan , taste , ingredient , starch , chemistry , ultimate tensile strength , flavor , significant difference , completely randomized design , mathematics , horticulture , materials science , biology , statistics , metallurgy
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