Nabila, Naura Rania (2026) PERUBAHAN KARAKTERISTIK MAYONNAISE DENGAN PENAMBAHAN EMULSIFIER MONOLAURIN DARI REFINED, BLEACHED, AND DEODORIZED PALM KERNEL OIL (RBDPKO) SELAMA PENYIMPANAN. Skripsi thesis, Institut Pertanian Stiper Yogyakarta.
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| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | 24232027; submit di jurnal Applied Food Biotechnology |
| Uncontrolled Keywords: | Emulsifier, Mayonnaise, Monolaurin, Penyimpanan, RBDPKO |
| Subjects: | Fakultas Teknologi Pertanian > Program Studi Teknologi Hasil Pertanian |
| Divisions: | INSTIPER > Fakultas Teknologi Pertanian > Program Studi Teknologi Hasil Pertanian |
| Depositing User: | Naura Rania Nabila |
| Date Deposited: | 05 Oct 2026 01:42 |
| Last Modified: | 05 Oct 2026 01:42 |
| URI: | https://eprints.instiperjogja.ac.id/id/eprint/6834 |
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