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Pembuatan Permen Jelly dari Karagenan dan Konjak dengan Aplikasi Prebiotik Xilo-Oligosakarida
(2012)
The functional food’s consumption is growing rapidly. One of the functional ingredients is Xilo-oligosaccharides (XOS). In this study XOS was added to jelly candy which used carrageenan and konjac as gelling agent. Carrageenan ...