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

Application of Bioactive Compounds from Lotus (Nelumbo Nucifera) Petals in Gummy Jelly Products

Chonticha Puntawonnawina Office of quality assurance, Rajamangala University of Technology Tawan-ok, Chonburi, Thailand
,
Pakkapong Ruknetrsakhonb Master Program in Toxicology and Nutrition for Food Safety, Mahidol University, Thailand
,
Thanyanat Rattanapairojc Department of Home Economics, Srinakharinwirot University, Thailand
,
Sirinun Kaenthongd Department of General Science, Srinakharinwirot University, Thailand
,
Weena Thongrodd Department of General Science, Srinakharinwirot University, Thailand
&
Rossaporn Jiamjariyatame Department of Chemistry, Srinakharinwirot University, ThailandCorrespondence[email protected]
Pages 804-818 | Received 10 Mar 2021, Accepted 20 May 2022, Published online: 03 Jun 2022

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