http://journal.ipb.ac.id/index.php/jtip; jtip; jurnal teknologi dan industri pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry

Return to Article Details The Influence of Particle size and Guluronic/Mannuronic Proportion of Alginate on Physical and Sensory Characteristics of Restructured Products from Soursop Download Download PDF