Preview: PENGARUH KONSENTRASI GUM ARAB DAN TWEEN 80 TERHADAP INTENSITAS WARNA, KADAR AIR, AKTIVITAS AIR, DAN AKTIVITAS ANTIOKSIDAN ENKAPSULAT BUTTER PALA (Myristica fragrans Houtt.) DENGAN METODE FOAM MAT DRYING

Main Author:	SUSANTI, THALIA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	664 Food technology Food storage Food processing
Online Access:	http://repository.unika.ac.id/23003/1/16I10137-Thalia%20Susanti%20-%20COVER.pdf http://repository.unika.ac.id/23003/2/16I10137-Thalia%20Susanti%20-%20BAB%20I.pdf http://repository.unika.ac.id/23003/3/16I10137-Thalia%20Susanti%20-%20BAB%20II.pdf http://repository.unika.ac.id/23003/4/16I10137-Thalia%20Susanti%20-%20BAB%20III.pdf http://repository.unika.ac.id/23003/5/16I10137-Thalia%20Susanti%20-%20BAB%20IV.pdf http://repository.unika.ac.id/23003/6/16I10137-Thalia%20Susanti%20-%20BAB%20V.pdf http://repository.unika.ac.id/23003/7/16I10137-Thalia%20Susanti%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/23003/8/16I10137-Thalia%20Susanti%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/23003/