The Effect of Color Retention Agent on Wet Noodles with Red Chili (Capsicum Annuum L.) Natural Dyes on Its Physicochemical Characteristics
There are many innovations in wet noodle processing with color variations. One of wet noodle processing innovations is the use of natural dyes such as fruit or vegetable dyes. The essence of red chilies can be used as a natural dye for wet noodles. Natural dyes dissolve easily during the boiling pro...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2021-01-01
|
| Series: | Jurnal Ilmu Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/JIPI/article/view/26903 |