PENINGKATAN KUALITAS TAHU DENGAN PENGGUNAAN KARAGENAN DAN ASAM SITRAT (The Quality Improvement of Tofu Using Carrageenan and Citric Acid)
P { margin-bottom: 0.08in; } <p style="margin-bottom: 0in;" lang="sv-SE"><em><strong>Abstract </strong></em></p> <p style="margin-bottom: 0in;" lang="sv-SE"> </p> <p style="text-indent: 0.3in; margin-bo...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2015-12-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/497 |