Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0, 1, 2, and 3 mon...
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Main Author: | Perpustakaan UGM, i-lib |
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Format: | Article NonPeerReviewed |
Published: |
[Yogyakarta] : Universitas Gadjah Mada
2002
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Online Access: | https://repository.ugm.ac.id/22931/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5857 |
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Institution: | Universitas Gadjah Mada |
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