Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition
Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternat...
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| Egile Nagusiak: | , , , , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Universitas Trunojoyo Madura
2025-03-01
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| Saila: | Agrointek |
| Gaiak: | |
| Sarrera elektronikoa: | https://journal.trunojoyo.ac.id/agrointek/article/view/27417 |
| Etiketak: |
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