1. IPB Scientific Repository
  2. IPBana
  3. Articles
  4. Faculty of Agricultural Technology
  5. Food Science and Technology
Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76288
Full metadata record
DC FieldValueLanguage
dc.contributor.authorDede Robiatul Adawiyah
dc.contributor.authorSoewarno T. Soekarto
dc.contributor.authorPurwiyatno Hariyadi
dc.date.accessioned2015-09-15T04:20:23Z
dc.date.available2015-09-15T04:20:23Z
dc.date.issued2012
dc.identifier.citationInternational Food Research Journal; Faculty of Food Science and Technology Universiti Putra Malaysia; No 2 Vol 19; 2012en
dc.identifier.issn1985-4668-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/76288
dc.language.isoid
dc.publisherInternational Food Research Journal
dc.titleFat hydrolysis in a food model system : effect of water actuvity and glass transitionen
Appears in Collections:Food Science and Technology

Files in This Item:
File SizeFormat 
Lembar penilaian Jr Internasional 3 - Dede R Adawiyah.pdf1.53 MBAdobe PDFView/Open
Show simple item record Recommend this item


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.