Browsing UT - Food Science and Technology by Subject "Effervescent"

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    • Development of Effervescent Green Tea (Camellia sinensis var. sinensis ). 

      Sembiring, Abigail Bethrose | Adawiyah, Dede Robiatul (2020)
      Green tea has high phenolic compound which gives good impact to body’s health, due to its high phenolic compound the taste is slightly bitter, which decrease consumer acceptance. To overcome this problem, effervescent tea ...