Intensitas dan Stabilitas Warna Ekstrak Daun Pandan, Suji, Katuk, dan Kelor Sebagai Sumber Pewarna Hijau Alami | Zendy

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Intensitas dan Stabilitas Warna Ekstrak Daun Pandan, Suji, Katuk, dan Kelor Sebagai Sumber Pewarna Hijau Alami

Author(s) -

Hendra Riansyah,

Dessy Maulidya Maharani,

Agung Nugroho

Publication year - 2021

Publication title -

jurnal riset teknologi industri

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-5905

pISSN - 1978-6891

DOI - 10.26578/jrti.v15i1.6549

Subject(s) - physics , food science , traditional medicine , chemistry , medicine

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