Open AccessOPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA
Author(s) -
Agung Wahyono,
Elly Kurniawati,
Kasutjianingati Kasutjianingati,
Kang-Hyun Park,
Woo-Won Kang
Publication year - 2018
Publication title -
jurnal teknologi dan industri pangan
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2087-751X
pISSN - 1979-7788
DOI - 10.6066/jtip.2018.29.1.29
Subject(s) - dpph , abts , response surface methodology , food science , chemistry , cucurbita , antioxidant , factorial experiment , mathematics , chromatography , biochemistry , statistics
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