Open AccessEffect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food
Author(s) -
Yuli Hartati,
Gatot Priyanto,
Kiki Yuliati,
Rindit Pambayun
Publication year - 2018
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2018.64.70
Subject(s) - proximate , food science , chemistry , environmental science
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