nadya syafitri djauhari

2201773683
Jenjang Strata 1
Program Food Technology
Fakultas Faculty of Engineering
Judul Skripsi THE EFFECT OF FERMENTATION TIME AND ADDITION VARIATION OF MULBERRY AND RASPBERRY JUICE ON ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC COMPOUND AND VITAMIN C OF BUTTERFLY PEA TEA KOMBUCHA
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