SKKD No.0219/UN25.5.1/TU .3/2022. " Formulation of Flavor Enhancer from Common Barb (Rasbora jacobsoni) Protein Hydrolysate

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SKKD No.0219/UN25.5.1/TU .3/2022. " Formulation of Flavor Enhancer from Common Barb (Rasbora jacobsoni) Protein Hydrolysate

WITONO, Yuli; FAUZIAH, Riska Rian; WINDRATI, Wiwik Siti; TARUNA, . Iwan; AZKIYAH, Lailatul; WIJAYANTI, Riang Putut
URI: http://ura.unej.ac.id/123456789/73066
Date: 2022-05-31

Abstract:

SKKD No.0219/UN25.5.1/TU .3/2022. " Formulation of Flavor Enhancer from Common Barb (Rasbora jacobsoni) Protein Hydrolysate

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