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Optimal carrot juice level in steamed sponge cake for nutrition and quality

Mehdi SafariFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaRahmah Utami BudiandariFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaIda Agustini SaidiFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaLukman HudiFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaRafis AbazovKazakh National Agrarian Research University, Almaty, KazakhstanSharapova Shakhnoza RakhmatulloyevnaFaculty of Agronomy and Biotechnology Department of Biotechnology and Food Safety, Bukhara State University, Bukhara, UzbekistanRavshanov Normahmad KayumovichResearch Institute for the Development of Digital Technologies and Artificial Intelligence, Tashkent, Uzbekistan

AIP conference proceedingsjournal2026

ABI

Аннотация

Аннотация мавжуд эмас.

Мавзулар

Food Science and Nutritional Studies Freezing and Crystallization Processes Polysaccharides Composition and Applications

Идентификаторлар

DOI: 10.1063/5.0296341

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