Optimization of Edible Drinking Straw Characteristics from Banana Corm Starch and Stem Fiber with Klaras Leaf Dye

Deny Utomo, Rukmini Rukmini

Open source

DOI: 10.33512/fsj.v7i2.34453
Published: 2025-11-11
Container: Food ScienTech Journal
Publisher: Universitas Sultan Ageng Tirtayasa
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.33512/fsj.v7i2.34453,
  title = {Optimization of Edible Drinking Straw Characteristics from Banana Corm Starch and Stem Fiber with Klaras Leaf Dye},
  author = {Deny Utomo and Rukmini Rukmini},
  year = {2025},
  journal = {Food ScienTech Journal},
  doi = {10.33512/fsj.v7i2.34453},
  url = {https://doi.org/10.33512/fsj.v7i2.34453}
}

RIS

TY  - JOUR
TI  - Optimization of Edible Drinking Straw Characteristics from Banana Corm Starch and Stem Fiber with Klaras Leaf Dye
AU  - Deny Utomo
AU  - Rukmini Rukmini
PY  - 2025
JO  - Food ScienTech Journal
DO  - 10.33512/fsj.v7i2.34453
UR  - https://doi.org/10.33512/fsj.v7i2.34453
ER  -

APA

Utomo, D., & Rukmini, R. (2025). Optimization of Edible Drinking Straw Characteristics from Banana Corm Starch and Stem Fiber with Klaras Leaf Dye. Food ScienTech Journal. https://doi.org/10.33512/fsj.v7i2.34453

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crossref · retrieved 2026-11-10T16:29:36.501Z