Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar
This experiment aimed to determine the best formulation of pickled daikon (radish) made from white vinegar to have similar physicochemical and sensory acceptance to pickled daikon made from rice vinegar. White and rice vinegar, as well as an increase in sugar level (10%, 12.5%, 15%), was assessed in...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_01002.pdf |