[1]
. R. Nurdiani, “Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology: Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology”, JPHPI, vol. 27, no. 9, pp. 765–781, Aug. 2024, doi: 10.17844/jphpi.v27i9.51539.