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

Muhamad Kurniadi, Nur Her Riyadi Parnanto, Merinda Wahyu Saputri, Ardhea Mustika Sari, Anastasia Wheni Indrianingsih, Ervika Rahayu Novita Herawati, Dini Ariani, Bekti Juligani, Annisa Kusumaningrum, Andri Frediansyah

2022Journal of Food Science and Technology19 citationsDOIOpen Access PDF

Topics & Concepts

Gum arabicFood scienceAromaCarrageenanAscorbic acidChemistryTasteOrganolepticWater activityStarchHorticultureWater contentBiologyGeotechnical engineeringEngineeringBotanical Research and ApplicationsFood composition and propertiesNanocomposite Films for Food Packaging
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather | Litcius