Manuel, Jeremia, Food Technology Department, Universitas Pelita Harapan, Karawaci, Tangerang, Indonesia
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Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan - Research Paper
UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella]
Abstract PDF