Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin
Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agriculture, University of Yudharta Pasuruan
2023-09-01
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| Series: | AGROMIX |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/3458 |