Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use
Susi Susi, Hisyam Musthafa Al Hakim & Sasi Gendrosari · Asian Food Science Journal · 2023
Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour...
Open access
Research Article
10.9734/afsj/2023/v22i6640