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The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design

Tersimpan di:
Main Authors: Retnaningsih, Christiana, ANANINGSIH, VICTORIA KRISTINA
Format: Article PeerReviewed Book
Bahasa: eng
Terbitan: , 2018
Subjects:
664 Food technology
Online Access: http://repository.unika.ac.id/23770/1/58119951852018G1_IJDDT%2CVol8%2CIssue2%2CArticle12.pdf
http://repository.unika.ac.id/23770/
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ISBN: 5811995185201

Lihat Juga

  • The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design
    oleh: Retnaningsih, Christiana, et al.
    Terbitan: (2018)
  • The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design
    oleh: Cahyani, Intan Marta, et al.
    Terbitan: (2018)
  • The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design
    oleh: Cahyani, Intan Martha, et al.
    Terbitan: (2018)
  • Microencapsulation and freeze drying of Clinacanthus nutans extract with the Addition of Arabic Gum
    oleh: Retnaningsih, Christiana, et al.
    Terbitan: (2018)
  • The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design

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