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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| 主要作者: | |
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| 格式: | Final Project |
| 語言: | Indonesia |
| 在線閱讀: | https://digilib.itb.ac.id/gdl/view/73256 |
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| 機構: | Institut Teknologi Bandung |
| 語言: | Indonesia |