Статья

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

Аннотация

Аннотация отсутствует.

Темы

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

Идентификаторы

DOI: 10.1063/5.0308106

Цитирования и источники

Цитирований: 0Использованных источников: 8

Показатели — AkademScholar