PENGARUH SUHU PENGERINGAN OVEN TERHADAP AKTIVITAS ANTIOKSIDAN BUBUK DAUN CEMCEM (Spondias pinnata (L.f) Kurz)
| Main Authors: | Willigis Benito Khatulistiwa, I Putu, Mayun Permana, I Dewa Gde, Puspawati, I Gusti Ayu Kadek |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University
, 2020
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| Online Access: |
https://ojs.unud.ac.id/index.php/itepa/article/view/67761 https://ojs.unud.ac.id/index.php/itepa/article/view/67761/37559 |
Internet
https://ojs.unud.ac.id/index.php/itepa/article/view/67761https://ojs.unud.ac.id/index.php/itepa/article/view/67761/37559
Lokasi
| Koleksi | Jurnal Ilmu dan Teknologi Pangan (Itepa) |
|---|---|
| Gedung | Perpustakaan Universitas Udayana |
| Institusi | Universitas Udayana |
| Kota | BADUNG |
| Provinsi | BALI |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |