Encapsulation Of Red Fruit Oil (Pandanus conoideus Lam.) By Co-Crystallization With Sucrose: Analysis Of Physicochemical Properties And Morphological Structure See

Encapsulation Of Red Fruit Oil (Pandanus conoideus Lam.) By Co-Crystallization With Sucrose: Analysis Of Physicochemical Properties And Morphological Structure See

Stability Test on Application of Co-crystallized Red Fruit Oil Using Different Types of Sweetener in Dry Form See

Impact of IMP and GMP Addition on the Flavor Enhancement of Seaweed Seasoning See

Utilization of Alternative Sweeteners on Honey Lychee Moringa Tea See

Physical and chemical quality of palm sugar (Borassus flabellifer L.) powder by using spray dryer See

Utilization of Modified Thin-Film Composite with Modified SiO2 Nanoparticles to Make Herbal Drink Concentrate See

Effect of Different Formulations and Storage Duration to the Physicochemical Properties of the Packaged Corn on the Cob at PT. Agri Novasi Pangan (Saribumi) See

Effect of Different Yeast Strains Towards the Physicochemical Properties of Coconut Flavored Beer See