OPTIMASI SENSORI, NUTRISI DAN KANDUNGANANTIOKSIDAN PADA CAMPURAN JUS BUAH
<p align="justify">Indonesia's fruit production reaches 25,96 million tons per year. However, fruit consumption in Indonesia is still low. Processing fruit into fruit juice provides ease of consumption. Improving the quality of juice in terms of sensory, nutritional content 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/73256 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |