#TITLE_ALTERNATIVE#
Abstract : <br /> <br /> <br /> <br /> Due to its processing technology, instant noodle as food product will contain oil. Oil is not stable against oxidation, therefore antioxidant is needed to protect oil from unpleasant odour and taste. Instant noodle may then contain an...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/6924 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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