Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Valorization of Indigenous Fruits in Functional Leather Snacks: A Study on κ‐Carrageenan Fortified Mixed Fruit Leathers2025
2. 2Chemical and Rheological Properties of a Dough Elaborated With a Powder of Jackfruit ( <i>Artocarpus heterophyllus lam</i> .) Residue for Food Applications2025
3. 3Development and Evaluation of Physicochemical, Sensory, and Microbiological Properties of Fruit Leather From Underutilized Tropical Fruits2025
4. 4Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation2024
5. 5Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta2024 · 3 citations