Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti

Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on ph...

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Podrobná bibliografie

Hlavní autor:	Murna Muzaifa
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Universitas Syiah Kuala, Agriculture Faculty 2013-06-01
Edice:	Jurnal Teknologi dan Industri Pertanian Indonesia
Témata:	aceh asam sunti bilimbi physical characteristics traditional fermentation
On-line přístup:	http://jurnal.unsyiah.ac.id/TIPI/article/view/1002
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!