Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and Ash Mineral Titration
The use of excessive salt in the food product poses a potential health problem. For this reason, efforts should be made to reduce salt consumption. One of food products containing a significant amount of salt is flavor enhancer. The method of measuring salt content is crucial in seasoning powder to...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2022-12-01
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| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/12547 |