Detail Publikasi
Jurnal: International Journal on Orange Technologies
Edisi: Vol 3, No 11 (2021)
ISSN: 2615-8140
DOI: 10.31149/ijot.v3i11.2368 Kunjungi Website Jurnal Unduh PDF Lengkap

Abstrak

Questions about the technological properties of vegetables, in particular, as stabilizers, emulsion and foam structure of food are considered. The data on the use of vegetables for the production of sweet dishes and the improvement of technology, as well as increasing the nutritional value of flour products are presented.

Kata Kunci
vegetables processing properties stabilizer emulsion culinary products form of moisture bond cell walls protopectin hemicellulose puree paste biscuit semi-finished product dough
Pratinjau Dokumen
Pratinjau Tidak Diizinkan

Penyedia jurnal tidak mengijinkan pratinjau langsung.

Buka PDF Artikel
Kembali