Physicochemical and sensorial properties of optimised roselle-pineapple leather; [Ciri-ciri fizikokimia dan sensori snek rozel-nenas yang dioptimumkan]
Roselle-pineapple leathers added with maltodextrin and hydrocolloids (locust bean gum and xanthan gum) were formulated to develop a new healthy-functional snack. The optimisation was carried out by the response surface methodology using a 5-level central composite rotatable design. The optimised fru...
| Published in: | Malaysian Journal of Analytical Sciences |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Analytical Sciences
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85043304230&doi=10.17576%2fmjas-2018-2201-05&partnerID=40&md5=f3fb6efea748509d487ebbfd12719c9d |