The Effect of Variation of Species and Types of Sugar on the Quality of Fruitghurt from the Mesocarp Layer of Watermelon (Citrullus lanatus) Based on Organoleptic Tests
Utilizing the mesocarp layer of watermelon to make processed fruitghurt is a way to reduce watermelon rind contamination and food diversification efforts. Fruitghurt is an innovative product development from yogurt added with fruit juice, including the rind. The study was conducted to determine the...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/34/bioconf_icolist2024_01018.pdf |
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