Effects of Different Sweetening Agents on the Physicochemical, Functional, and Sensory Quality of Value-Added Black Jelly Mushroom (Auricularia auricular-judae) Drinks
Effects of Different Sweetening Agents on the Physicochemical, Functional, and Sensory Quality of Value-Added Black Jelly Mushroom (Auricularia auricular-judae) Drinks
Roshita Ibrahim1*, Mohd Firza Ahmad Fauzi1 and Mohd Nizam Lani2
Figure 1:
The sensory acceptability of black jelly mushroom drinks using different sweeteners.
Equation 1
Equation 2
August 2024
Vol. 40, Sp. Iss. 1
