Article

Optimizing sucrose and carrageenan for red dragon fruit jelly candy

Nurul Iman Nurul FuadFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaLukman HudiFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaRima AzaraFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaIda Agustini SaidiFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaAnuarbek KakabayevShokan Ualikhanov Kokshetau State University, Shokan, KazakhstanErgashev Ismail TashkentovichAnimal Husbandry and Biotechnology, Samarkand University of Veterinary, Samarkand, UzbekistanSobirov Bobur BaxtishodovichTashkent State University of Economics, Tashkent, Uzbekistan

AIP conference proceedingsjournal2026

ABI

Abstract

No abstract available.

Topics

Botanical Research and Applications Microencapsulation and Drying Processes Seaweed-derived Bioactive Compounds

Identifiers

DOI: 10.1063/5.0308106

Citations and references

Cited by 08 references

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