Hubungan antara atribut sensori dan kualitas gula merah tebu: pengaruh pH dan kondisi karamelisasi
Brown cane sugar is a traditional sugar product manufactured without removing the molasses component. Non-enzymatic browning occurred through Maillard reaction when heated in the caramelization process involving complexes between amino acids and sugar reducer possessing important effects on food pr...
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| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Indonésio |
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Universitas Yudharta Pasuruan
2022-03-01
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| Saila: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Gaiak: | |
| Sarrera elektronikoa: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2767 |
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