Yuli Hartati
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
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How to cite this article
Yuli Hartati, Gatot Priyanto, Kiki Yuliati and Rindit Pambayun, 2018. Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food. Pakistan Journal of Nutrition, 17: 64-70.
DOI: 10.3923/pjn.2018.64.70
URL: https://scialert.net/abstract/?doi=pjn.2018.64.70
DOI: 10.3923/pjn.2018.64.70
URL: https://scialert.net/abstract/?doi=pjn.2018.64.70