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The Effect of K-Carrageenan Addition to the Characteristics..:
Wahjuningsih, Sri Budi
;
Rohadi
;
Susanti, Siti
.
International Journal on Advanced Science, Engineering and Information Technology. 9 (2019) 2 - p. 405-410 , 2019
Link:
https://doi.org/10.18517/ijaseit.9.2.8089
RT Journal T1 <Title>The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application onThe Grapevine</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.18517_ijaseit.9.2.8089&Exemplar=1&LAN=DE A1 Wahjuningsih, Sri Budi A1 Rohadi A1 Susanti, Siti A1 Setyanto, Henricus Yayan PB Insight Society YR 2019 SN 2460-6952 SN 2088-5334 JF International Journal on Advanced Science, Engineering and Information Technology VO 9 IS 2 SP 405 OP 410 LK http://dx.doi.org/https://doi.org/10.18517/ijaseit.9.2.8089 DO https://doi.org/10.18517/ijaseit.9.2.8089 SF ELIB - SuUB Bremen
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