Detail Artikel Scopus
Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage
Penulis: Purbowati I.S.M.
Jurnal: Food Research
Tanggal Terbit: June 2021
Volume: 5
Halaman: 53-59
DOI: 10.26656/fr.2017.5(3).299
ISSN:
Jumlah Sitasi: 1
Tipe Agregasi: Journal
Kuartil: 3