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Tuty Anggraini, Yulita Kurniawan, Rina Yenrina, Kesuma Sayuti 2018. Effect of Jamblang (Syzygium cumini) Peel and Citric Acid Addition on Antioxidant Activity of Kolang-kaling Jam Pak. J. Nutr., 17: 140-145. CrossRef |
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Valorization of mangosteen, “The Queen of Fruits,” and new
advances in postharvest and in food and engineering applications: A
review Journal of Advanced Research |
The Formulation of Artificial Nori with the Base Mixture
Ingredients of Gracilaria sp. and Arenga pinnata (Wurmb) Merr. using the Natural
Colorant from Pleomele angustifolia (Medik.) N.E. Br. IOP Conference Series: Earth and Environmental Science |
Effect of 'Jamblang' (Syzygium cumini) Peel and Citric Acid
Addition on Antioxidant Activity of 'Kolang-kaling' Jam Pakistan Journal of Nutrition Vol. 17, Issue 3, 140, 2018 |
How to cite this article
Kesuma Sayuti, Rina Yenrina and Tuty Anggraini, 2017. Characteristics of Kolang-kaling (Sugar Palm Fruit Jam) with
Added Natural Colorants. Pakistan Journal of Nutrition, 16: 69-76.
DOI: 10.3923/pjn.2017.69.76
URL: https://scialert.net/abstract/?doi=pjn.2017.69.76
DOI: 10.3923/pjn.2017.69.76
URL: https://scialert.net/abstract/?doi=pjn.2017.69.76