Yugana, Reinita Cahya (2014) Optimization of sensory and antioxidant properties of red ginger (Zingiber officinale)-based beverage by addition of lemon grass (Cymbopogon citratus) and pandanus (Pandanus amaryllifolius). Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) | ||||||
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| Additional Information: | SK 34-10 YUG 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 |
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| Depositing User: | Mrs Veronica Fitri Astuti | ||||||
| Date Deposited: | 13 May 2021 08:14 | ||||||
| Last Modified: | 13 May 2021 08:14 | ||||||
| URI: | http://repository.uph.edu/id/eprint/22863 |
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