Maqola

Optimizing drying and sucrose levels for nutritious watermelon albedo candy

Rachmawati AmariaFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaAl MachfudzFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaSyarifa Ramadhani NurbayaFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaRima AzaraFood Technology Study Program, Universitas Muhammadiyah Sidoarjo, Sidoarjo, IndonesiaSharapova Shakhnoza RakhmatulloyevnaFaculty of Agronomy and Biotechnology Department of Biotechnology and Food Safety, Bukhara State University, Bukhara, UzbekistanAnuarbek KakabayevShokan Ualikhanov Kokshetau State University, Shokan, KazakhstanAmriddinova Rayhona SadriddinovnaTourism Department, Samarkand Institute of Economics and Service, Samarkand, Uzbekistan

AIP conference proceedingsjournal2026

ABI

Annotatsiya

Annotatsiya mavjud emas.

Mavzular

Food Drying and Modeling Food composition and properties Irrigation Practices and Water Management

Identifikatorlar

DOI: 10.1063/5.0307956

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