OPTIMALISASI FORMULASI MINUMAN JELLY LIDAH BUAYA (Aloe Vera L.) DAN DAUN BLACK MULBERRY (Morus Nigra L.) MENGGUNAKAN DESIGN EXPERT METODE MIXTURE D-Optimal
Pasundan Food Technology Journal
doi 10.23969/pftj.v4i3.669
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Date
January 12, 2018
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Universitas Pasundan