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Found 2 from your keywords: author=Krisnadi
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Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes …
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Krisnadi

Cereal bars are currently popular snacks made primarily of cereal, fats, and sugar as it's convenient and portable. However, high amounts of sugar are typically included in the formulations, and excessive consumption of these sugars may result in health problems. To address the issue, this sugar substitutes (polyols) such as sorbitol, isomalt, erythritol, and xylitol are used to replace sugar i…

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FT 23-025
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CHARACTERIZATION AND COMPARISON OF THE FREEZE-DRYING PROCESS AT PT. HIJAUKAN …
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Krisnadi

"Freeze-drying, also known as lyophilization, is a drying method that is superior to other drying methods in that it retains aroma, flavor, aroma, and nutrition better while also extending the overall shelf-life of fruits and vegetables. Freeze-drying follows 3 stages/phases, freezing, primary drying, and secondary drying. Different machines have different freeze-drying settings where PT. H…

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EP FT001