PENGARUH TINGKAT KETUAAN DAUN DAN VARIASI SUHU KYURING TERHADAP KOMPOSISI KIMIA DAN PROFIL KOMPONEN RASA UMAMI DAUN SOKAI (Albertisia papuana Becc)
The aims of this research were to evaluate the effect of maturity level and , variation curing temperature (27°-50°C) on chemical composition, umami taste components profile, and consumer acceptance of umami taste on�sokai� leaf. The more mature leaf showed decreases in their moisture, ash, pr...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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