The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (<i>Garcinia mangostana</i> L.) peel extract-Reference-Cited by-同舟云学术

The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

Published:2022-12-19 Issue:1 Volume:26 Page:122-138
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Indiarto Rossi¹^ORCID,Reni Reni¹^ORCID,Utama Gemilang Lara¹^ORCID,Subroto Edy¹^ORCID,Pangawikan Aldila Din¹^ORCID,Djali Mohamad¹^ORCID

Affiliation:

1. Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia

Funder

Universitas Padjadjaran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2159429

Reference74 articles.

1. Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate

2. ANALISIS KADAR AIR, TEBAL, BERAT, DAN TEKSTUR BISKUIT COKELAT AKIBAT PERBEDAAN TRANSFER PANAS

3. Flavonoids: an overview

4. Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective

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