Optimization of roselle (hibiscus sabdariffa l.) calyces extract and citric acid levels for making of ice cream using response surface methodology (rsm).

Pratiwi Masli, Maria Dian (2012) Optimization of roselle (hibiscus sabdariffa l.) calyces extract and citric acid levels for making of ice cream using response surface methodology (rsm). Bachelor thesis, Universitas Pelita Harapan.

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Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Pratiwi Masli, Maria DianUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-08 MAS o
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 13 May 2021 08:36
Last Modified: 13 May 2021 08:36
URI: http://repository.uph.edu/id/eprint/22089

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