HIGHLIGHTS
- who: Cempedak (Artocarpus champeden and collaborators from the Department Agricultural Products Technology, Faculty, Mulawarman University, Samarinda, East Kalimantan, Indonesia have published the research: Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak ( Artocarpus champeden ) and Oyster Mushroom ( Pleurotus ostreatus ) Seasoning, in the Journal: Journal of Food Quality 11 of 24/01/2022
- how: The six formulas were tested for the quality of organoleptic acceptance consisting of taste color aroma texture and overall acceptance of the six treatments of the samples presented .
SUMMARY
Oyster mushrooms . . .
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