Open AccessSensory attributes and in vitro digestibility of dessert (cendol) made from potato and banana starch with addition of carrageenan as texture builder
Author(s) -
N Khumaira,
S Ginting,
E Yusraini
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/977/1/012077
Subject(s) - food science , starch , aroma , carrageenan , potato starch , taste , chemistry , mathematics