Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol dan Aktivitas Antioksidatif Kakao Selama Penyangraian dengan Enerji Gelombang Mikro
| Main Authors: | Supriyanto, Supriyanto, Haryadi, Haryadi, Rahardjo, Budi, Marseno, Djagal Wiseso |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
, 2014
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| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/9489 https://jurnal.ugm.ac.id/agritech/article/view/9489/7064 |
Daftar Isi:
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