Research Article
Characteristics of “Kolang-kaling” (Sugar Palm Fruit Jam) with Added Natural Colorants

Citation to this article as recorded by ASCI
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.
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