Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities
Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities
Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani
Figure 1:
Antioxidant activity of instant egg tea powder. Superscripts with letters (a, b, c, d) show significantly different (P<0.05).
Figure 2:
Hedonic evaluation of instant egg tea powder.
Figure 3:
Sensory qualities of instant egg tea powder.
May 2024
Vol. 12, Iss. 5, pp. 802-993
