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  • Teknologi Isi-Panas (Hot Fill Technology) Dan Aplikasinya Untuk Minuman Teh

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    Ibnu Hasan Sunandar
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    This document discusses a publication titled "Teknologi Isi-Panas (Hot Fill Technology) dan Aplikasinya untuk Minuman Teh" by author Purwiyatno Hariyadi from Bogor Agricultural University. The publication from August 2015 has received 0 citations and 520 reads on ResearchGate. The author is also working on related projects involving characterization of physically and chemically processed fermented and controlled teas as well as anthocyanins from butterfly pea.

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    hksaksakksa

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    2015-FRI-Vol.X.No.8.Agustus.p.42-48-

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    This document discusses a publication titled "Teknologi Isi-Panas (Hot Fill Technology) dan Aplikasinya untuk Minuman Teh" by author Purwiyatno Hariyadi from Bogor Agricultural University. The publication from August 2015 has received 0 citations and 520 reads on ResearchGate. The author is also working on related projects involving characterization of physically and chemically processed fermented and controlled teas as well as anthocyanins from butterfly pea.

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    10 views6 pages

    Teknologi Isi-Panas (Hot Fill Technology) Dan Aplikasinya Untuk Minuman Teh

    Uploaded by

    Ibnu Hasan Sunandar
    This document discusses a publication titled "Teknologi Isi-Panas (Hot Fill Technology) dan Aplikasinya untuk Minuman Teh" by author Purwiyatno Hariyadi from Bogor Agricultural University. The publication from August 2015 has received 0 citations and 520 reads on ResearchGate. The author is also working on related projects involving characterization of physically and chemically processed fermented and controlled teas as well as anthocyanins from butterfly pea.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/281840246

    Teknologi Isi-Panas (Hot Fill Technology) dan Aplikasinya


    untuk Minuman Teh

    Article · August 2015

    CITATIONS READS

    0 520

    1 author:

    Purwiyatno Hariyadi
    Bogor Agricultural University
    184 PUBLICATIONS 306 CITATIONS

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    Some of the authors of this publication are also working on these related projects:

    Karakterisasi sifat fisik, kimia dan fungsional yang diproses secara fermentasi spontan dan terkendali View project

    Anthocyanins from butterfly pea View project

    All content following this page was uploaded by Purwiyatno Hariyadi on 17 September 2015.

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