Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process
Sakina Yeti Kiptiyah(1*), Eni Harmayani(2), Umar Santoso(3)
(1) Doctoral student of Food Science, Universitas Gadjah Mada
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(*) Corresponding Author
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DOI: https://doi.org/10.22146/ifnp.29725
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