Lokasi: Optimization of roselle (Hibiscus sabdariffa L.) calyces extract and citric acid levels for making of ice cream using response surface methodology

Main Author:	Masli, Maria Dian Pratiwi
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2012
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1382/1/Title.pdf http://repository.uph.edu/1382/2/Abstract.pdf http://repository.uph.edu/1382/3/ToC.pdf http://repository.uph.edu/1382/4/Chapter1.pdf http://repository.uph.edu/1382/5/Chapter2.pdf http://repository.uph.edu/1382/6/Chapter3.pdf http://repository.uph.edu/1382/7/Chapter4.pdf http://repository.uph.edu/1382/8/Chapter5.pdf http://repository.uph.edu/1382/9/Bibliography.pdf http://repository.uph.edu/1382/10/Appendices.pdf http://repository.uph.edu/1382/11/Publication-Agreement.pdf http://repository.uph.edu/1382/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
Kontak	Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini.