Open AccessThe Characteristics of Low Sugar Jelly Made From Porang Flour and Agar
Author(s) -
Heny Herawati,
Elmi Kamsiati
Publication year - 2022
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 - 10.1088/1755-1315/1024/1/012019
Subject(s) - syneresis , food science , guar gum , ingredient , agar , chemistry , sugar , erythritol , coacervate , sucrose , food additive , sorbitol , chromatography , genetics , bacteria , biology