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Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product

Publish place: Journal of food science and technology (Iran)، Vol: 21، Issue: 150
Publish Year: 1403
نوع سند: مقاله ژورنالی
زبان: Persian
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https://civilica.com/doc/2000932

شناسه ملی سند علمی:

JR_FSCT-21-150_011

تاریخ نمایه سازی: 26 خرداد 1403

Keywords:

Authors

Veriani Aprilia

Department of Nutrition, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Nurul Kusumawardani

Department of Pharmacy, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Rizal Fauzi

Department of Pharmacy, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Daru Estiningsih

Department of Pharmacy, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Effatul Afifah

Department of Nutrition, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Dwi Kusumawati

Department of Nutrition, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Imroatul Anifa

۱Department of Nutrition, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Aprilinna Effendi

Department of Nutrition, Universitas Alma Ata, Jl. Brawijaya ۹۹, Yogyakarta ۵۵۱۸۳, Indonesia

Ashifudin Ashifudin

PT Aksamala Adi Andana

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