Characteristic of Pumpkin Powder (Cucurbita moschata)
Instant powder of pumpkins was made by mollen dryer in order to extend the product shelf life The aim of the research was to determine the characteristics of the pumpkin powder. The research had been designed using completely randomized block factorial pattern, two levels of drying-up temperature an...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Schriftenreihe: | Jurnal Teknologi dan Industri Pangan |
| Schlagworte: | |
| Online-Zugang: | https://journal.ipb.ac.id/jtip/article/view/497 |
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