Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition
This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1, 2, and 3. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination of total solids, viscosity, vitamin C, and antioxida...
| Päätekijät: | , , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English English |
| Julkaistu: |
Hasanuddin University Department of Food Science and Technology
2022
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| Aiheet: | |
| Linkit: | https://repository.ugm.ac.id/283141/1/scopus%2822%29.bib https://repository.ugm.ac.id/283141/2/shidayat%2C%2B6.%2B732%2B%28208-218%29-1.pdf |