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    SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch]

    SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] by Rijanti Rahaju Maulani1)*, Dedi Fardiaz2), Feri Kusnandar2), Titi Candra Sunarti3)

    Published 2013-06-01
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