Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce
Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Unived Press
2023-06-01
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| Series: | Agritepa |
| Subjects: | |
| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/3569 |