The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

Dimensions

Afifah, Nok and Indrianti, Novita and Ratnawati, Lia and Pramesti Putri, Devry and Eka Yulianti, Lista and Rahmawati, Laila and Khudaifanny D.F.A. Putri, Siti and Sarifudin, Achmat (2023) The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce. Emirates Journal of Food and Agriculture. ISSN 2079-052X

Full text not available from this repository. (Request a copy)

Official URL: https://doi.org/10.9755/ejfa.2023.v35.i5.3096

Item Type:	Article
Uncontrolled Keywords:	Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane
Subjects:	Industrial & Mechanical Engineering Agriculture & Food Chemistry
Depositing User:	Rizzal Rosiyan
Date Deposited:	09 Sep 2025 07:11
Last Modified:	16 Oct 2025 06:15
URI:	https://karya.brin.go.id/id/eprint/54333

Actions (login required)

: View Item