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Found 1 from your keywords: author=Dewi, Larasati Citra
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KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota…
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Dewi, Larasati Citra

Marshmallow candy characteristics with the addition of carrot juice. A non-factorial Completely Randomized Design (CRD) was used and consisted of 6 treatments, namely concentration of carrot juice (5%, 10%, 15%, 20%, 25%, and 30%). Each treatment was repeated 3 times and was tested by analysis of variance (ANOVA), then further tested with Honestly Significant Difference (HSD) at a level of 5 % …

Edition
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ISBN/ISSN
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Collation
xv, 36 hlm.; ilus.; 29 cm
Series Title
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Call Number
T775252022