The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather.

Autor: Kurniadi M; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Parnanto NHR; Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia., Saputri MW; Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia., Sari AM; Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia., Indrianingsih AW; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Herawati ERN; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Ariani D; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Juligani B; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Kusumaningrum A; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Frediansyah A; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2022 Nov; Vol. 59 (11), pp. 4415-4426. Date of Electronic Publication: 2022 Jul 05.