Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

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...

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Bibliographic Details
Main Authors: Danu Indra Wardhana, Ara Nugrahayu Nalawati, Andika Putra Setiawan, Shinta Artamevia Ramadhani, Oppy Valencia
Format: Article
Language:English
Published: Faculty of Agriculture, University of Yudharta Pasuruan 2023-09-01
Series:AGROMIX
Subjects:
Functional drinks
fructooligosaccharides
inulin
Online Access:https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/3458

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