Open AccessOptimum carrageenan concentration improved the physical properties of cabinet-dried yoghurt powder
Author(s) -
Yoga Pratama,
Setya Budi Muhammad Abduh,
Anang M. Legowo,
Yoyok Budi Pramono,
A N Al-Baarri
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/102/1/012023
Subject(s) - syneresis , carrageenan , food science , shelf life , water activity , water content , chemistry , geotechnical engineering , engineering