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Found 1 from your keywords: author=Ardila, Dwi Tri

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PENGARUH JENIS ANTI-BROWNING AGENT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK…

This study aimed to determine the effect of types of anti-browning agents and long immertion time on the physicochemical characteristics of pumpkin flour, and to determine the interaction between the types of anti-browning agents and long immertion time on the physicochemical characteristics of pumpkin flour. This study used a factorial Completely Randomized Design (CRD) and consisted of 2 tre…

Edition: -
ISBN/ISSN: -
Collation: xiii, 50 hlm. : ilus. ; 29 cm
Series Title: -
Call Number: T601602021

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