Abdul Manan Dos Mohamed, Nor Syafarah Zakariya , Khairul Faizal Pa’ee , Nadia Razali , Siti Hajar Aziz , Shahrulzaman Shaharuddin; (UNIKL MICET)
(2023-10-20)
Umami, the fifth basic taste expressed in the presence of certain amino acids, peptides, inosinic acids, and guanylic acids improves the overall sensory characteristics of food. It is found in several traditional and locally ...