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Article Title
Carboxymethyl Cellulose Enhances the Quality of Sugar-Free Ginger-Milk Powder Produced by Foam-Mat Drying
Authored by
I Gusti Agung Bagus Abimanyu Praneswara
Notokusumo Yogyakarta College for Health Sciences, Bachelor of Pharmacy Study Program, Yogyakarta, 55243, Indonesia.
Yusuf Andriana
Notokusumo Yogyakarta College for Health Sciences, Bachelor of Pharmacy Study Program, Yogyakarta, 55243, Indonesia. and National Research and Innovation Agency, Research Center for Food Technology and Processing, Gunungkidul, 55861, Indonesia.
Dedy Kurnianto
National Research and Innovation Agency, Research Center for Food Technology and Processing, Gunungkidul, 55861, Indonesia.
Jasmadi Jasmadi
National Research and Innovation Agency, Research Center for Food Technology and Processing, Gunungkidul, 55861, Indonesia.