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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying

Bambang NurhadiFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaCorrespondence[email protected]
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,
Nandi SukriFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Wahyu Kristian SugandiFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Annisa Puteri WidantiFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Resi RestianiFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Ziske NoflianriniFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Bayu RezaharsamtoFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
&
Marleen HerudiyantoFaculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
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Pages 2339-2354 | Received 05 Jun 2018, Accepted 27 Aug 2018, Published online: 24 Sep 2018

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