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Journal of Culinary Science & Technology Volume 22, 2024 - Issue 4
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Research Article

Development of Freeze-Dried Coconut Drink and Its Nutrient Content, Sensory Profile, and Shelf Life

Budi Setiawana Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, IndonesiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-8655-5477View further author information
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Jeallyza Muthia Azrab Postgraduate Program in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, IndonesiaORCID Iconhttps://orcid.org/0000-0002-2749-4026View further author information
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Zuraidah Nasutionb Postgraduate Program in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, IndonesiaORCID Iconhttps://orcid.org/0000-0001-8307-1012View further author information
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Ahmad Sulaemanb Postgraduate Program in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, IndonesiaORCID Iconhttps://orcid.org/0000-0002-9618-7214View further author information
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Sri Estuningsihc Department of Veterinary Clinic Reproduction and Pathology, Faculty of Veterinary Medicine, IPB University, Bogor, IndonesiaView further author information
Pages 787-803 | Received 12 Apr 2021, Accepted 15 May 2022, Published online: 31 May 2022

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Read on this site (1)

Muhammad Bilal Sadiq. (2024) Editorial: Underutilized Ingredients in Innovative Food Formulations. Journal of Culinary Science & Technology 22:4, pages 589-593.
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Articles from other publishers (1)

Wannarat Phonphoem, Chomdao Sinthuvanich, Attawan Aramrak, Suteekarn Sirichiewsakul, Siwaret Arikit & Chotika Yokthongwattana. (2022) Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut. Foods 11:23, pages 3912.
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