Research Article
Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food
Nutrition Department of Health Polytechnic, Palembang, Indonesia
Gatot Priyanto
Doctoral Program of Agricultural Science, Faculty of Agriculture, Sriwijaya University, Palembang, Indonesia
Kiki Yuliati
Doctoral Program of Agricultural Science, Faculty of Agriculture, Sriwijaya University, Palembang, Indonesia
Rindit Pambayun
Doctoral Program of Agricultural Science, Faculty of Agriculture, Sriwijaya University, Palembang, Indonesia