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• The Impact of Time and Temperature of Drying on the Functional Composition of Kencur (Kaempferia galanga) var. Gading Powder

  Irvia Resti Puyanda ⁽¹⁾, Henrikus Andries Gibran ⁽²⁾, Candra Tika Putri Maharani ⁽³⁾

  (1) Food Technology Program, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Indonesia, Indonesia ,

  (2) Food Technology Program, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Indonesia, Indonesia ,

  (3) Food Technology Program, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Indonesia, Indonesia

  108-119

  2025-11-30

  Abstract View : 39

  PDF downloads: 13