Effect of sodium chloride and potassium chloride concentration on physicochemical, volatile aroma, and sensory characteristics of tempeh-based soy sauce
Tempeh, a traditional Indonesian food rich in nutrients, has a limited shelf life which can negatively impact its quality. To extend its shelf life and enhance its functional value, tempeh can be processed into soy sauce. Typically, soy sauce contains high levels of sodium, which is a dietary concer...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/20/bioconf_isofst2025_01003.pdf |
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