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The Application ofMicroencapsulated Phycocyaninas a Blue Natural Colorant to the
Quality of Jelly Candyby En Dewi, Ra Kurniasih, L Purnamayati
Submission date: 10-Sep-2018 10:25AM (UTC+0700)Submission ID: 999308646File name: nin_as_a_blue_natural_colorant_to_the_quality_of _jelly_candy.pdf (746.86K)Word count: 3216Character count: 17248
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The Application of Microencapsulated Phycocyanin as a BlueNatural Colorant to the Quality of Jelly CandyORIGINALITY REPORT
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agro.icm.edu.plInternet Source
Hongjie Pu, Zhenfeng Li, Ju Hui, G.S. VijayaRaghavan. "Effect of relative humidity onmicrowave drying of carrot", Journal of FoodEngineering, 2016Publicat ion
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Mouna Abid, S. Cheikhrouhou, CatherineM.G.C. Renard, Sylvie Bureau, GérardCuvelier, Hamadi Attia, M.A. Ayadi."Characterization of pectins extracted frompomegranate peel and their gelling properties",Food Chemistry, 2017Publicat ion
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jurnal.ugm.ac.idInternet Source
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