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OPTIMASI PENAMBAHAN KADAR MALTODEKSTRIN PADA PEMBUATAN BREM PADAT FLAVOUR JERUK
Author(s) -
Muhammad Kharis Abdullah Affandy,
Simon Bambang Widjanarko
Publication year - 2018
Publication title -
jurnal pangan dan agroindustri
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2685-2861
pISSN - 2354-7936
DOI - 10.21776/ub.jpa.2018.006.02.3
Subject(s) - flavour , physics , chemistry , food science

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