Physicochemical and Sensorial Characterization of Co-Crystallized Red Fruit Oil with Dextrose, Erythritol, Sucrose, and Xylitol as Co-Formers in Aqueous Solution | Indonesia International Institute for Life Sciences

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Physicochemical and Sensorial Characterization of Co-Crystallized Red Fruit Oil with Dextrose, Erythritol, Sucrose, and Xylitol as Co-Formers in Aqueous Solution

Brian Jonathan - Personal Name;

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Reference Collection EP FT-026

EP035

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Detail Information

Series Title: -
Call Number: EP FT-026
Publisher: Jakarta : i3L Press., 2024
Collation: 45 p. : ill. ; 30 cm.
Language: English
ISBN/ISSN: EP035
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Red Fruit Oil
co-crystallization
sensory
TCC
Co-former
Specific Detail Info: -
Statement of Responsibility: -

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