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Found 1 from your keywords: author=Maharani, Ghinaa Ariiba...

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KARAKTERISTIK FISIKOKIMIA SUSU KEDELAI BUBUK DENGAN PENAMBAHAN SPIRULINA (SPI…

Spirulina (Spirulina sp.) was known to have a high content of vitamin B₁₂ and had the potential to enhance the nutritional value of soy milk. This study aimed to determine the effect of adding different concentrations of Spirulina on the physicochemical characteristics of soy milk powder produced through foam mat drying. The study used a Randomized Block Design. The treatment factor was the…

Edition: -
ISBN/ISSN: -
Collation: xvii, 64 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1717242025

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