Latok (caulerpa lentillifera) and shiitake mushroom (lentinula edodes) as functional food flavor in food preparation / Nurasma Husna Saipol Azmi
This study focuses on natural food flavors containing umami compounds. Latok and shiitake mushrooms were used to create a natural functional food flavor with glutamic acid, a potent amino acid contributing to umami taste. The chemical content of latok and shiitake was determined, showing a crude ext...
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| Format: | Student Project |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/93620/1/93620.pdf https://ir.uitm.edu.my/id/eprint/93620/ |
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