DEVELOPMENT OF FRUIT-BASED FOOD INGREDIENT FROM BUNI FRUIT (ANTIDESMA BUNIUS (L.) SPRENG.) WITH COLORING IMPACT AND ITS APPLICATIONS IN PROCESSED FOOD
The manufacture of processed food requires various food ingredients to obtain the desired nutritional composition and certain technological effects. Food ingredients include all edible components required in the formulation of processed food. In Indonesia, natural food ingredients based on local...
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| المؤلف الرئيسي: | |
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| التنسيق: | Dissertations |
| اللغة: | Indonesia |
| الوصول للمادة أونلاين: | https://digilib.itb.ac.id/gdl/view/63879 |
| الوسوم: |
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| المؤسسة: | Institut Teknologi Bandung |
| اللغة: | Indonesia |