Terisno, Jennifer (2014) Effect of gelatin, iota carrageenan, or low methoxyl pectin as a gelling agent on the characteristics of papaya (Carica papaya l.) sliced jam. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
|---|---|---|---|---|---|---|---|
| Creators: |
|
||||||
| Additional Information: | SK 34-10 TER e | ||||||
| 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 08:10 | ||||||
| Last Modified: | 13 May 2021 08:10 | ||||||
| URI: | http://repository.uph.edu/id/eprint/22824 |
Actions (login required)
 |
View Item |
