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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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universitas Syiah Kuala, Agriculture Faculty
2013-06-01
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| シリーズ: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| 主題: | |
| オンライン･アクセス: | http://jurnal.unsyiah.ac.id/TIPI/article/view/1002 |
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