Author(s): Latifahtur Rahmah, Arif Nur Muhammad Ansori, Nurul Azizah Choiriyah, Hilda Tjahjani Iskandar, Gilbert Yanuar Hadiwirawan, Maksim Rebezov, Olga Gorelik

Email(s): latifahturrahmah@ottimmo.ac.id

DOI: 10.52711/0974-360X.2022.00619

Address: Latifahtur Rahmah1*, Arif Nur Muhammad Ansori2, Nurul Azizah Choiriyah1, Hilda Tjahjani Iskandar1, Gilbert Yanuar Hadiwirawan1, Maksim Rebezov3,4,5, Olga Gorelik6
1Culinary Art Program, Akademi Kuliner dan Patiseri OTTIMMO Internasional, Surabaya, Indonesia.
2Professor Nidom Foundation, Surabaya, Indonesia.
3V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation.
4Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation.
5K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation.
6Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation.
*Corresponding Author

Published In:   Volume - 15,      Issue - 8,     Year - 2022


Cite this article:
Latifahtur Rahmah, Arif Nur Muhammad Ansori, Nurul Azizah Choiriyah, Hilda Tjahjani Iskandar, Gilbert Yanuar Hadiwirawan, Maksim Rebezov, Olga Gorelik. Substitution of Dragon Fruit Peels on Vitamin C, Water content, and Fiber in Milk Pie to improve human health. Research Journal of Pharmacy and Technology. 2022; 15(8):3690-6. doi: 10.52711/0974-360X.2022.00619




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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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