Peer review: Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology

Sahrial, Sahrial and Tafzi, Fitry Peer review: Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology. Universitas Jambi. (Unpublished)

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Peer review optimisation of antocyanin content.pdf
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Type:	Other
Subjects:	A General Works > AC Collections. Series. Collected works Universitas Jambi (UNJA) > Fakultas Kedokteran dan Ilmu Kesehatan > A General Works > AC Collections. Series. Collected works
Depositing User:	Ulyarti
Date Deposited:	04 Nov 2020 02:01
Last Modified:	04 Nov 2020 02:01
URI:	https://repository.unja.ac.id/id/eprint/14708

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