Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps
Red oncom, a traditional fermented food from Indonesia, was produced differently using various ingredients and unstandardized production processes. The study aimed to evaluate the influence of raw materials and production processes on the physicochemical and sensory characterization of red oncom col...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001811 |
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