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Sensory evaluation of super red dragon fruit jam (Hylocereus costariensis) prepared with the addition of the dragon fruit's peel as a source of pectin
(PATPI Branch Kaltim - Dept.Agricultural Product Technology, Fac.Agriculture, Mulawarman University, 2015-08)
The effect of local and imported soybean (Glycine max L.) and blanching time on the chemical and sensory characteristics of soymilk powder
(PATPI BRanch Kaltim - Dept.Agricultural Product Technology, Fac.Agriculture, Mulawarman University, 2015-08)