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Found 1 from your keywords: author=Sitinjak, Samuel Macnus...

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PENGARUH SUHU DAN WAKTU PERENDAMAN NATA DE COCO KERING TERHADAP KARAKTERISTIK…

This purpose of this research is to determine effect temperature and soaking time on the physical and chemical characteristics of nata de coco. This research used a Completely Randomized Factorial Design (RALF) which consisted of two treatment factors and each treatment was repeated three times. Factor A was the soaking temperature (25°C, 50°C, 75°C) and factor B was the soaking time (3 hour…

Edition: -
ISBN/ISSN: -
Collation: xvi, 59 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1680202025

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