Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Atthamid, Nur Fitriani Usdyana"'
Autor:
Atthamid, Nur Fitriani Usdyana, Yusuf, Muhammad, Indriati, Sri, Latief, Mahyati, Rifai, Akhmad
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
The anthocyanin compounds in purple sweet potato make this kind of food very interesting to be developed into natural dyes by adding copigment to increase the color stability. The purpose of this study was to determine the anthocyanin stability of pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::05292bb9ba9c21f8819b09a1882a8d9b
http://ojs.uho.ac.id/index.php/jstp/article/view/12037
http://ojs.uho.ac.id/index.php/jstp/article/view/12037
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Jelly candy made from yam (Pachyrhizus erosus) combined with a low-calorie sweetener, sorbitol, and rosella flower extract aimed to improve the color of the product and increase the content of phytochemical compounds, which are antioxidants. The rese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::f118571d6c1bd7cdf89946666e8547d0
http://ojs.uho.ac.id/index.php/jstp/article/view/12030
http://ojs.uho.ac.id/index.php/jstp/article/view/12030