Effect of cooking temperature on quality of jelly candy made from guava leaves (Psidium guajava L.)

Pakistan Journal of Nutrition

Volumn 13, Issue 4, 2014, Pages 211-214

  Permata, Deivy Andhika ^a   Sayuti, Kesuma ^a   Effendi, ^a  

^a ANDALAS UNIVERSITY   (Indonesia)

Author keywords

Cooking temperature; Guava leaves; Jelly candy

Indexed keywords

GUAVA EXTRACT; PHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; COLOR; COOKING; FLAVOR; FOOD; FOOD QUALITY; FOOD TEXTURE; HUMAN; IC 50; JELLY CANDY; MICROBIOLOGY; MOISTURE; NONHUMAN; TASTE; TEMPERATURE;

EID: 84903880225     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2014.211.214     Document Type: Article

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