KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA | Zendy

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KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA

Author(s) -

Muhammad Taufik,

Fatma Maruddin

Publication year - 2020

Language(s) - Uncategorized

DOI - 10.24961/j.tek.ind.pert.2020.30.1.36

Subject(s) - physics , food science , chemistry

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