Google Documents : PENGARUH PENAMBAHAN PEKTIN TERHADAP VISKOSITAS, WARNA DAN WATER HOLDING CAPACITY YOGHURT SUSU SAPI LOW FAT
| Title | PENGARUH PENAMBAHAN PEKTIN TERHADAP VISKOSITAS, WARNA DAN WATER HOLDING CAPACITY YOGHURT SUSU SAPI LOW FAT |
|---|---|
| Abstract | |
| Authors | S Amanda, T Setyawardani, J Sumarmono |
| Journal Name | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 621-628, 2022 |
| Publish Year | 2022 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"PENGARUH PENAMBAHAN PEKTIN TERHADAP VISKOSITAS, WARNA DAN WATER HOLDING CAPACITY YOGHURT SUSU SAPI LOW FAT" |
| Author | Dr TRIANA SETYAWARDANI, M.P. |
| File | 5737599.pdf |