Kualitas Reduced Fat Mayonnaise Dengan Penambahan Guar Gum Ditinjau Dari Kestabilan Emulsi, Aktivitas Air Dan Warna
| Main Author: | Wulandari, Ranadinta Widia |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/10650/ |