Similarity Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin

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
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Item Type: Other
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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