HIGHLIGHTS
- who: user from the (UNIVERSITY) have published the research work: PENGGUNAAN EKSTRAK JERUK KALAMANSI DAN EKSTRAK TAUGE UNTUK MENINGKATKAN MUTU PRODUK DALAM PEMBUATAN NATA DE COCO, in the Journal: (JOURNAL)
- what: This study aims to determine whether bean sprout extract and orange calamondin extract can be used as a substitute for urea/za and acetic acid in the manufacture of and how the quality of the product is compared to which is made with urea and acetic acid as control.
SUMMARY
Kondisi yang dibutuhkan bakteri dalam melakukan aktifitas adalah kondisi yang . . .
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