MODIFIKASI PATI JAGUNG MELALUI REAKSI OKSIDASI HIDROGEN PEROKSIDA (H2O2) DAN SINAR ULTRAVIOLET-C (UV-C)
(1) Program Studi Teknologi Pangan Universitas PGRI Semarang
(2) Program Studi Teknologi Pangan Universitas PGRI Semarang
(3) Program Studi Teknologi Pangan Universitas PGRI Semarang
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DOI: https://doi.org/10.26714/jpg.8.2.2018.91-104
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