Nurrahman, . (2023) Similarity Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin. UNIMUS.
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33. Turnitin_Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin.pdf Download (2MB) | Preview |
| Item Type: | Other |
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| Subjects: | R Medicine > RH Food Technology |
| Divisions: | Jabatan Fungsional > Nurrahman |
| Depositing User: | perpus unimus |
| URI: | http://repository.unimus.ac.id/id/eprint/7011 |
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