Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant | Herlina | Industria: Jurnal Teknologi dan Manajemen Agroindustri

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About The Authors

Herlina Herlina
Universitas Jember
Indonesia

Department of Agricultural Product Technology, Faculty of Agricultural Technology

Riska Rahma Vionita
Universitas Jember
Indonesia

Department of Agricultural Product Technology, Faculty of Agricultural Technology

Sulistiyani Sulistiyani
Universitas Jember
Indonesia

Departement of Community Nutrition, Faculty of Public Health

Nurhayati Nurhayati
Universitas Jember
Indonesia

Department of Agricultural Product Technology, Faculty of Agricultural Technology

Triana Lindriati
Universitas Jember
Indonesia

Department of Agricultural Product Technology, Faculty of Agricultural Technology

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ISSN 2252-7877 (Print)

ISSN 2549-3892 (Online)

Industria: Jurnal Teknologi dan Manajemen Agroindustri is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License