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    • Correlation of Browning Intensity and Antioxidant Activity in Dendeng 

      T. Suryati | M. Astawan | H.N. Lioe | T. Wresdiyati (2014)
      Browning is the phenomenon occured in dendeng making as a result of non-enzymatic browning process known as Maillard reaction. The objective of this research was to study the correlation of non-enzymatic browning intensity ...