EFFECT OF GINGER OLEORESIN CONCENTRATION ON THE ENCAPSULATION PROCESS USING IONIC GELATION.

Autor: Permana, Asep Wawan, Mardiyyah, Annisah, Wiguna, Bangkit, Laksono, Hendrawan, Aji, Galih Kusuma, Mufti, Ayi, Atmaji, Priyo, Muhamaludin, Budiyanto, Kusumasmarawati, Ambar Dwi, Prasetyo, Wegik Dwi, Sulaswatty, Anny, Nasori, Achmad Sofian

Publikováno v: Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian; Dec2024, Vol. 34 Issue 3, p279-285, 7p