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Original Article
The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract
Rossi IndiartoDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, IndonesiaCorrespondence[email protected]
https://orcid.org/0000-0002-4331-0311View further author information
Reni ReniDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
https://orcid.org/0000-0003-2269-9134View further author information
Gemilang Lara UtamaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
https://orcid.org/0000-0003-3382-2855View further author information
Edy SubrotoDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
https://orcid.org/0000-0003-3341-5803View further author information
Aldila Din PangawikanDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
https://orcid.org/0000-0003-0349-9807View further author information
Mohamad DjaliDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
https://orcid.org/0000-0001-5104-3009View further author information
Pages 122-138
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Received 08 Aug 2022, Accepted 12 Dec 2022, Published online: 19 Dec 2022
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