Lokasi: PENGARUH PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN MINUMAN SERBUK SIRSAK TERHADAP AKTIVITAS ANTIOKSIDAN

Main Author:	Anggraeni, Laras Puspita
Format:	Bachelors NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	QD Chemistry
Online Access:	http://repository.upi.edu/15200/1/S_KIM_1005239_title.pdf http://repository.upi.edu/15200/2/S_KIM_1005239_abstract.pdf http://repository.upi.edu/15200/10/S_KIM_1005239_table_of_content.pdf http://repository.upi.edu/15200/3/S_KIM_1005239_Chapter1.pdf http://repository.upi.edu/15200/4/S_KIM_1005239_Chapter2.pdf http://repository.upi.edu/15200/5/S_KIM_1005239_Chapter3.pdf http://repository.upi.edu/15200/6/S_KIM_1005239_Chapter4.pdf http://repository.upi.edu/15200/7/S_KIM_1005239_Chapter5.pdf http://repository.upi.edu/15200/8/S_KIM_1005239_bibliography.pdf http://repository.upi.edu/15200/9/S_KIM_1005239_appendix.pdf http://repository.upi.edu/15200/ http://repository.upi.edu