as a blue natural colorant to the microencapsulated phycocyanin...

The Application ofMicroencapsulated Phycocyaninas a Blue Natural Colorant to the

Quality of Jelly Candyby En Dewi, Ra Kurniasih, L Purnamayati

Submission date: 10-Sep-2018 10:25AM (UTC+0700)Submission ID: 999308646File name: nin_as_a_blue_natural_colorant_to_the_quality_of _jelly_candy.pdf (746.86K)Word count: 3216Character count: 17248

2%SIMILARITY INDEX

2%INTERNET SOURCES

1%PUBLICATIONS

0%STUDENT PAPERS

1 <1%

2 <1%

3 <1%

4 <1%

5 <1%

The Application of Microencapsulated Phycocyanin as a BlueNatural Colorant to the Quality of Jelly CandyORIGINALITY REPORT

PRIMARY SOURCES

agro.icm.edu.plInternet Source

Hongjie Pu, Zhenfeng Li, Ju Hui, G.S. VijayaRaghavan. "Effect of relative humidity onmicrowave drying of carrot", Journal of FoodEngineering, 2016Publicat ion

llufb.llu.lvInternet Source

Mouna Abid, S. Cheikhrouhou, CatherineM.G.C. Renard, Sylvie Bureau, GérardCuvelier, Hamadi Attia, M.A. Ayadi."Characterization of pectins extracted frompomegranate peel and their gelling properties",Food Chemistry, 2017Publicat ion

www.mitosweb.comInternet Source

jurnal.ugm.ac.idInternet Source

6 <1%

Exclude quotes Of f

Exclude bibliography On

Exclude matches Of f

Internet Source