Zobrazeno 1 - 1
of 1
pro vyhledávání: '"candied jackfruit"'
Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus)
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 11, Iss 1, Pp 27-33 (2020)
The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching ti
Externí odkaz:
https://doaj.org/article/da30747d4ec04cd0999510bd971dcc72
