The effect of maltodextrin and drying temperature on the characteristics of Aloe-bignay instant drink

Author:

Suriati LuhORCID,Mangku I Gede Pasek,Datrini Luh Kade,Hidalgo Hanilyn A.,Red Josephine,Wunda Serviana,Cindrawat Anak Agung Sagung Manik,Damayanti Ni Luh Putu Sulis Dewi

Funder

Universitas Warmadewa

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Aksornchu, P., Chamnansilpa, N., Adisakwattana, S., & Thilavech, T. (2021). Inhibitory Effect of Antidesma bunius Fruit Extract on Carbohydrate Digestive Enzymes Activity and Protein Glycation In Vitro.

2. Antioxidant and Antimutagenic Activities of Ripe Bignay (Antidesma bunius) Crude Fruit Extract;Barcelo;Philippine E-Journal for Applied Research and Development,2016

3. The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks;Chaturvedi;Food Bioscience,2021

4. Development of a microbial coating for cellulosic surface using aloe vera and silane;Chauhan;Carbohydrate Polymer Technologies and Applications,2020

5. Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder;Chng;Asia-Pacific Journal of Molecular Biology and Biotechnology,2020

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