Utilization of Yellow Sweet Potato Flour in Pumpkin Puree Pie to Increase Beta-carotene Content
The objective of the study was to analyze the effect of different formulations utilizing yellow sweet potato flour and yellow pumpkin puree on the beta-carotene content and organoleptic characteristics of the pie. The study employed a Completely Randomized Design, with the treatment factor being the...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2026-04-01
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| Серии: | Jurnal Pangan dan Agroindustri |
| Предметы: | |
| Online-ссылка: | https://jpa.ub.ac.id/index.php/jpa/article/view/1360/683 |
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