Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Co...

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Detalles Bibliográficos

Principais autores:	Novita Indrianti, Devri Pramesti Putri, Lista Eka Yulianti, Nok Afifah, Lia Ratnawati, Achmat Sarifudin, Siti Khudaifanny Dasa Febrianti Asna Putri, Diah Artati, Supriyanto Supriyanto, Dede Sukarta
Formato:	Artigo
Idioma:	Inglês
Publicado:	Universitas Gadjah Mada 2023-09-01
Series:	Agritech
Assuntos:	foam-mat drying foam properties pasta sauce
Acceso en liña:	https://jurnal.ugm.ac.id/agritech/article/view/71102
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