Investigate Dextrose-Based Co-Crystallization on for Encapsulting Red Fruit Oil (Pandanus conoideus Lam.) and Its Effects on Physicochemical Properties and Morphological Structure | Indonesia International Institute for Life Sciences

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Investigate Dextrose-Based Co-Crystallization on for Encapsulting Red Fruit Oil (Pandanus conoideus Lam.) and Its Effects on Physicochemical Properties and Morphological Structure

Maycella Sheren Kurniawan - Personal Name;

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Reference Collection EP FT-012

EP021

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Detail Information

Series Title: -
Call Number: EP FT-012
Publisher: Jakarta : i3L Press., 2024
Collation: 68 p. : ill. ; 30 cm.
Language: English
ISBN/ISSN: EP021
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Red Fruit Oil
natural food colorant
Encapsulation
co-crystallization
carotenoid content
Specific Detail Info: -
Statement of Responsibility: -

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