Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder-Reference-Cited by-同舟云学术

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Published:2022-10-07 Issue:1 Volume:11 Page:578-589
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Fauziyah Nur¹,Ifie Idolo²³^ORCID,Syarief Osman¹,Darniadi Sandi⁴⁵^ORCID

Affiliation:

1. Department of Nutrition Politeknik Kesehatan Bandung Indonesia

2. School of Food Science and Nutrition University of Leeds Leeds United Kingdom

3. Department of Food Science and Technology Delta State University Abraka Nigeria

4. Research Center for Appropriate Technology National Research and Innovation Agency (BRIN) Subang Indonesia

5. Department of Food Technology University of Pasundan Bandung Indonesia

Funder

Ministry of Health of the Republic of Indonesia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3098

Reference76 articles.

1. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

2. Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

3. Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaea L.)

4. Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

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