Google Documents : Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
| Title | Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity |
|---|---|
| Abstract | |
| Authors | Karseno, Erminawati, T Yanto, R Setyowati, P Haryanti |
| Journal Name | Food Research 2 (1), 32-38, 2018 |
| Publish Year | 2018 |
| Citation | 54 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity" |
| Author | Dr PEPITA HARYANTI, S.TP, M.Sc. |
| File | 1216689.pdf |