The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather

Author:

Kurniadi Muhamad,Parnanto Nur Her Riyadi,Saputri Merinda Wahyu,Sari Ardhea Mustika,Indrianingsih Anastasia Wheni,Herawati Ervika Rahayu Novita,Ariani Dini,Juligani Bekti,Kusumaningrum Annisa,Frediansyah AndriORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference47 articles.

1. Al-Ismail, K., El-Dijani, L., Al-Khatib, H., & Saleh, M. (2016). Effect of microencapsulation of vitamin C with gum arabic, whey protein isolate and some blends on its stability.

2. Ali B (2004) Does gum Arabic have an antioxidant action in rat kidney? Ren Fail 26(1):1–3

3. Alvarenga, I. C., Aldrich, C. G., Shi, Y.-C. J. A. F. S., & Technology. (2021). Factors affecting digestibility of starches and their implications on adult dog health. 282, 115134.

4. Bae IY, Jung DS, Lee HG (2019) Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami. Int J Biol Macromol 125:668–673

5. Bandaru H, Bakshi M (2020) Fruit Leather: Preparation, packaging and its effect on sensorial and physico-chemical properties: A review. Journal of Pharmacognosy and Phytochemistry 9(6):1699–1709

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