PENGARUH UKURAN PARTIKEL DAN PROPORSI GULURONAT/MANURONAT DALAM ALGINAT TERHADAP SIFAT DAN SENSORIS PRODUK HASIL RESTRUKTURISASI DARI BUAH SIRSAK [The Influence of Particle size and Guluronic/Mannuronic Proportion of Alginate on Physical and Sensory Characteristics of Restructured Products from Soursop]

The application of restructuring technology is intended to add value for local fruits. Fresh and ripe sour sop fruits are frequently of having defective appearance, irregular shape and size, or showing signs of insect infestation which make the whole fruit is less acceptable by consumers. Previous s...

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Bibliographic Details
Main Authors: Sri Raharjo, Zaki Utama
Format: Article
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2003-12-01
Series:Jurnal Teknologi dan Industri Pangan
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