PENGARUH PENAMBAHAN GULA DAN SARI BUAH TERHADAP KUALITAS MINUMAN SERBUK DAGING BUAH PALA | Zendy

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PENGARUH PENAMBAHAN GULA DAN SARI BUAH TERHADAP KUALITAS MINUMAN SERBUK DAGING BUAH PALA

Author(s) -

Fetty Indriaty,

Yunita Fillia Assah

Publication year - 2015

Publication title -

jurnal penelitian teknologi industri

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2614-4069

pISSN - 2085-580X

DOI - 10.33749/jpti.v7i1.4683

Subject(s) - food science , physics , chemistry

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