Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa
This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments....
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Bogor Agricultural University
2024-01-01
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| 叢編: | Jurnal Ilmu Pertanian Indonesia |
| 在線閱讀: | https://journal.ipb.ac.id/index.php/JIPI/article/view/46285 |
| 標簽: |
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