Physico-Chemical Properties and Sensory Characteristics of Red Oncom, a Traditional Fermented Food from Indonesia, from Different Food Processors Affected by the Variability in Ingredients and Processing Steps-Reference-Cited by-同舟云学术

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Physico-Chemical Properties and Sensory Characteristics of Red Oncom, a Traditional Fermented Food from Indonesia, from Different Food Processors Affected by the Variability in Ingredients and Processing Steps

Published:2024 Issue: Volume: Page:
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Author:

Firoh Aji Mustaq,Naibaho Joncer,Sugiyono Sugiyono,Wijaya Christofora Hanny

Publisher

Elsevier BV

Reference31 articles.

1. Kajian Perbandingan Karakteristik Tepung Onggok dari Industri Besar dan Industri Kecil;K Abdullah;Biopropal Industri,2019

2. Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products;S N Andayani;Journal of Food Science,2020

3. Pendampingan Usaha Oncom Dawuan Makanan Khas Kabupaten Subang Jawa Barat;O Arifudin;Jurnal Ilmiah Pangabdhi,2020

4. Peanuts as functional food: a review;S S Arya;Journal of Food Science and Technology,2016

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