Wuryanti Handayani — Universitas Mataram

Wuryanti Handayani

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Concepts

Food Chemistry and Fat Analysis

Polysaccharides Composition and Applications

Microbial Metabolites in Food Biotechnology

Research output (1)

The Effect of Adding Pectin Derived from Cocoa Pod Husk Extract (<i>Theobroma cacao L.</i>) on Physical Properties, Chemical Properties and Digestibility of Cookies

https://doi.org/10.4028/p-b1bw1q

Source: Engineering headway

Authors: Anak Agung Istri Ratnadewi; A. A. Ngurah Nara Kusuma; Annisa Agustin Zahro; Wuryanti Handayani; Ariza Budi Tunjung Sari

article cite 1 Year 2025 Open Access

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