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TRIYONO, A., HARIADI, H., ANGGARA, C.E.W., SUSANTI, N.D., NUGROHO, P., HANIFAH, U., NOVIANTI, F., KUALA, S.I., PURWANDOKO, P.B., MAYASTI, N.K.I., HARYANTO, A., RAHMAN, N., RAHMAN, N., NOVRINALDI, N., SIREGAR, Y.H., PUTRA, S.A., HIDAYAT, H., KURNIAWAN, Y.R. e SAGITA, D. 2024. The Effect of maltodextrin concentration and temperature process on physicochemical characteristics of instant lemon (Citrus limon l) powder minute using crystallization machine. Food Science and Technology. 44, (out. 2024). DOI:https://doi.org/10.5327/fst.00344 .