PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS
Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of pane...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2021-01-01
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| シリーズ: | Jurnal Pangan dan Agroindustri |
| 主題: | |
| オンライン･アクセス: | https://jpa.ub.ac.id/index.php/jpa/article/view/686 |
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