z-logo
HomeZAIABlog
open-access-imgOpen Access
PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERISTIK KECAP MANIS BUBUK HASIL PENGERINGAN VAKUM
Author(s) -
Afifah Indah Nurlita,
Fatonah Isnaini Wandhani,
Zaida Zaida,
Bambang Nurhadi
Publication year - 2019
Publication title -
jurnal teknologi pertanian
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2528-2794
pISSN - 1411-5131
DOI - 10.21776/ub.jtp.2019.020.03.5
Subject(s) - food science , physics , maltodextrin , sugar , chemistry , chromatography , spray drying

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here
Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

AboutCareersPublisher PartnersContact UsGet Organisational Trial or Quote

Learn

FAQsBlogTerms of UsePrivacy Policy

Download the Zendy App

Get it on
Google Play
Download on the
App Store

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.