Browsing UT - Food Science and Technology by Subject "mixing time"
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Studi Pengaruh Lama Penyimpanan, Waktu Pencampuran, dan Penambahan Solvent pada Key Component Terhadap Flavor Release pada Minuman Ringan di PT. Tudung Putra Putri Jaya
(2011)Flavor is a sensation that comes and is caused by chemical components of volatile or non-volatile, which originated from natural or synthetic, and occur during eating or drinking. Now, flavor more rapidly adopted by food ...