Open AccessReducing the stickiness of dragon fruit skin extract powder as food colorant by addition of maltodextrin during freeze drying
Author(s) -
Dian Shofinita,
Yazid Bindar,
Tjokorde Walmiki Samadhi,
Arwinda Aprillia Jaelawijaya,
Mifta Fawwaz
Publication year - 2020
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/5.0003030
Subject(s) - maltodextrin , anthocyanin , food science , freeze drying , spray drying , pigment , moisture , extraction (chemistry) , water content , materials science , chemistry , chromatography , organic chemistry , composite material , geotechnical engineering , engineering
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