The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles

The study aims to determine the effect of the proportion of κ-carrageenan and the hot water extract of pluchea leaf tea on the quality and sensory properties of stink lily wet noodles. The research design is a randomized block design with two factors, i.e., the difference in the proportion of κ-carr...

Descripción completa

Detalles Bibliográficos
Autores principales: Widyawati, Paini Sri, Suseno, Thomas Indarto Putut, Widjajaseputra, Anna Ingani, Widyastuti, Theresia Endang Widoeri, Moeljadi, Vincentia Wilhelmina, Tandiono, Sherina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415387/
https://www.ncbi.nlm.nih.gov/pubmed/36014298
http://dx.doi.org/10.3390/molecules27165062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415387/
https://www.ncbi.nlm.nih.gov/pubmed/36014298
http://dx.doi.org/10.3390/molecules27165062

Ejemplares similares