Open AccessAnalysis of Instant Fruitghurt Quality Based on Mangosteen (Garcinia Mangostana L) Skin with Various Concentrations of Maltodextrin and Dry Temperature Level
Author(s) -
Irwan Roza,
Evawati,
Rince Alfia Fadri,
Gusmalini,
Yulismawati
Publication year - 2020
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 - 10.1088/1755-1315/515/1/012061
Subject(s) - organoleptic , lactic acid , maltodextrin , food science , aroma , instant , chemistry , garcinia mangostana , solubility , total dissolved solids , water activity , water content , chromatography , bacteria , spray drying , organic chemistry , biology , traditional medicine , medicine , genetics , environmental engineering , engineering , geotechnical engineering