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