The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

Teti Estiasiha Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaCorrespondence[email protected] [email protected]

Jatmiko Eko Witoyoa Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Gabriela Kania Mapandin Runtunga Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Diva Deannova Pasha Moelyonoa Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Alifah Rahmayani Murinia Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Widiastuti Setyaningsihb Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Hanifah Nuryani Lioec Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia

Miguel Palmad Department of Analytical Chemistry, Faculty of Sciences, Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO), University of Cadiz, Puerto Real, Spain

Kgs Ahmadie Department of Agroindustrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University, Malang, Indonesia

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The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

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The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

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