Characterization of Peda Patin Jambal with Various Salt Concentration as Environment Control
Fauzi Martin, Eddy Afrianto, Rosidah . & Iis Rostini · Asian Food Science Journal · 2019
The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30...
Open access
Research Article
10.9734/afsj/2019/v12i130071