PENGARUH KONSENTRASI PENSTABIL DAN SUKROSA TERHADAP KARAKTERISTIK SARI BONGGOL NANAS (Ananas comosus l. merr) INSTAN DENGAN METODE KOKRISTALISASI | Zendy

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PENGARUH KONSENTRASI PENSTABIL DAN SUKROSA TERHADAP KARAKTERISTIK SARI BONGGOL NANAS (Ananas comosus l. merr) INSTAN DENGAN METODE KOKRISTALISASI

Author(s) -

Ina Siti Nurminabari

Publication year - 2019

Publication title -

pasundan food technology journal

Language(s) - Uncategorized

Resource type - Journals

ISSN - 2615-1405

DOI - 10.23969/pftj.v6i2.1641

Subject(s) - ananas , food science , sugar , randomized block design , organoleptic , aroma , chemistry , sucrose , pulp (tooth) , reducing sugar , mathematics , horticulture , biology , medicine , pathology

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