Pengaruh Proporsi Sorbitol dan Sukrosa serta Konsentrasi Pektin terhadap Karakteristik Fisikokimia dan Sensori Gelato Selai Buah Pedada (Sonneratia caseolaris)

Sukma, Salsabila Ayu (2022) Pengaruh Proporsi Sorbitol dan Sukrosa serta Konsentrasi Pektin terhadap Karakteristik Fisikokimia dan Sensori Gelato Selai Buah Pedada (Sonneratia caseolaris). Undergraduate thesis, UPN Veteran Jawa Timur.

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Item Type: Thesis (Undergraduate)
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: Salsabila Ayu Sukma
Date Deposited: 21 Mar 2022 06:52
Last Modified: 21 Mar 2022 06:52
URI: http://repository.upnjatim.ac.id/id/eprint/5500

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