Detail Artikel Scopus
Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type
Penulis: Purbowati I.S.M.
Jurnal: Food Research
Tanggal Terbit: June 2020
Volume: 4
Halaman: 772-779
DOI: 10.26656/fr.2017.4(3).343
ISSN:
Jumlah Sitasi: 3
Tipe Agregasi: Journal
Kuartil: 4