Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying
Author:
Affiliation:
1. Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
Funder
Universitas Padjadjaran
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1517781
Reference61 articles.
1. Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
2. Glass Transition and Food Technology: A Critical Appraisal
3. Dynamic water sorption for the study of amorphous content of vacuum-dried honey powder
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