Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low -Calorie Food Product.
| Autor: | Aprilia, Veriani1 verianiaprilia@almaata.ac.id, Kusumawardani, Nurul2, Fauzi, Rizal2, Estiningsih, Daru2, Afifah, Effatul1, Kusumawati, Dwi1, Anifa, Imroatul1, Effendi, Aprilinna1, Ashifuddin3 |
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| Zdroj: | Journal of Food Science & Technology (2008-8787). Aug2024, Vol. 21 Issue 150, p151-161. 11p. |
| Databáze: | Academic Search Ultimate |
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