Development of Whey-Chitosan Edible Films with Yellow Pumpkin Extract
Development of Whey-Chitosan Edible Films with Yellow Pumpkin Extract
Dimas Wiryawan1, Abdul Manab2*, Agus Susilo2
Figure 1:
FTIR. FTIR bands are symbolized as a, b, c and d. where: (a) Without the addition of yellow pumpkin extract (T0), (b) Addition of 2.5% yellow pumpkin extract (T1), (c) Addition of 5% yellow pumpkin extract (T2), and (d) Addition of 7.5% yellow pumpkin extract (T3).
Equation 1
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