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Found 1 from your keywords: author=Putri, Kinanti Afifah

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PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI MALTODEXTRIN PADA PEMBUATAN KOPI ROB…

Fermented Robusta coffee was still not widely recognized by the public, so innovation was needed in the form of developing a practical fermented Robusta coffee product, such as instant coffee. This study aimed to determine the effect of extraction time and maltodextrin concentration on the characteristics of instant Robusta wine coffee The study use a factorial Completely Randomized Design (CRD…

Edition: -
ISBN/ISSN: -
Collation: xi, 83 hlm.; ilus.; 29 cm.
Series Title: -
Call Number: T1685612025

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