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Found 1 from your keywords: subject="Jamur Tiram — Pengo...

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PENGARUH JENIS JAMUR TIRAM DAN KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERIST…

This research was to determine effect of oyster mushroom type and maltodextrin concentration on characteristics of mushroom flavor enhancers using foam mat drying method. This research used a Factorial Completely Randomized Design (FCRD) consisted of two factors and three replications. First factor (A) was type of oyster mushroom (white oyster mushroom and brown oyster mushroom) and second fact…

Edition: -
ISBN/ISSN: -
Collation: xviii, 222 hlm.; ilus.; tab, 29 cm
Series Title: -
Call Number: T1969232026

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