PENGKAYAAN β-KAROTEN PADA COKELAT BATANG DENGAN PENAMBAHAN Spirulina platensis
The aim of this research was to determined the Spirulina platensis chocolate bar reception level of panelists and the amount of β-carotene enriched on Spirulina platensis chocolate bar. This research utilized the Single Factor Completely Randomized Design with addition of Spirulina platensis concen...
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| Formato: | Tese |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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