Kualitas Reduced Fat Mayonnaise dengan Penggunaan Pektin ditinjau dari pH, Kestabilan Emulsi, Dan Warna LAB
| Main Authors: | Pratama, Muchammad Adam, Dr, Herly Evanuarini, S.Pt., MP |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2022
|
| Online Access: |
http://repository.ub.ac.id/id/eprint/192404/1/Muchammad%20Adam%20Pratama.pdf http://repository.ub.ac.id/id/eprint/192404/ |