Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce
Novita Indrianti(1*), Devri Pramesti Putri(2), Lista Eka Yulianti(3), Nok Afifah(4), Lia Ratnawati(5), Achmat Sarifudin(6), Siti Khudaifanny Dasa Febrianti Asna Putri(7), Diah Artati(8), Supriyanto Supriyanto(9), Dede Sukarta(10)
(1) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(2) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(3) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(4) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(5) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(6) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(7) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(8) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(9) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(10) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.71102
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