Application of betel leaves (Piper betle L.) extract for preservation of homemade chili bo

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Application of betel leaves (Piper betle L.) extract for preservation of homemade chili bo

This study is conducted to investigate the effect of different concentrations of betel leaves extract on color, pH and microbiological in homemade chili bo. The homemade chili bo with different concentrations (0 mg/ml, 0.75 mg/ml, 1.25 mg/ml and 1.75 mg/ml) of betel leaves extract were prepared for...

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Bibliographic Details
Main Authors:	Voon, Wendy Wen Yi, Ghali, Nur Atikah, Rukayadi, Yaya, Meor Hussin, Anis Shobirin
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/36506/ http://psasir.upm.edu.my/id/eprint/36506/1/48%20IFRJ%2021%20%2806%29%202014%20Anis%20196.pdf

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