Journal ArticleOPEN ACCESS

Effect of The Proportion of Oyster Mushroom and Banana Blossom on the Physicochemical and Organoleptic Properties of Shredded Vegetable

  • Sudibyo K
  • Wibawa Budianta T
  • Putut Suseno T
IARJSET (2021) 8(7) 118-126
DOI: 10.17148/iarjset.2021.8721
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Abstract

… is oyster mushroom. Oyster mushroom is a food ingredient with a short shelf life and is … Water activity of shredded banana blossom oyster mushroom in good value for product storage. …

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APA

Sudibyo, K., Wibawa Budianta, T. D., & Putut Suseno, T. I. (2021). Effect of The Proportion of Oyster Mushroom and Banana Blossom on the Physicochemical and Organoleptic Properties of Shredded Vegetable. IARJSET, 8(7), 118–126. https://doi.org/10.17148/iarjset.2021.8721

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