Lokasi: PENGARUH WAKTU FERMENTASI YOGHURT DAN PENAMBAHAN SARI BUAH NAGA MERAH TERHADAP AKTIVITAS ANTIOKSIDAN YOGHURT TERFORTIFIKASI SARI BUAH NAGA MERAH

Main Author:	Effendy, Aulia Pradita
Format:	Bachelors NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	QD Chemistry
Online Access:	http://repository.upi.edu/22783/1/S_KIM_1104595_Title.pdf http://repository.upi.edu/22783/2/S_KIM_1104595_Abstract.pdf http://repository.upi.edu/22783/3/S_KIM_1104595_Table_of_content.pdf http://repository.upi.edu/22783/4/S_KIM_1104595_Chapter1.pdf http://repository.upi.edu/22783/5/S_KIM_1104595_Chapter2.pdf http://repository.upi.edu/22783/6/S_KIM_1104595_Chapter3.pdf http://repository.upi.edu/22783/7/S_KIM_1104595_Chapter4.pdf http://repository.upi.edu/22783/8/S_KIM_1104595_Chapter5.pdf http://repository.upi.edu/22783/9/S_KIM_1104595_Bibliography.pdf http://repository.upi.edu/22783/10/S_KIM_1104595_Appendix.pdf http://repository.upi.edu/22783/ http://repository.upi.edu