PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY CANDY MADE FROM DIFFERENT RATIO OF k-CARRAGEENAN AND KONJAC
A study on quality of jelly candy formulated from k-carrageenan and konjac (jelly powder), hasbeen conducted. The objective of this study was to determine the best ratio of k-carrageenan andkonjac in the formulation of jelly candy. The ratio of k-carrageenan and konjac was varied from40:25; 35:30; 3...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2014-05-01
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| Series: | Squalen |
| Subjects: | |
| Online Access: | http://bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/93 |