Abstract
This study aimed to produce the best formulation in the manufacture of effervescent derived from tomatoes and Moringa leaves with different acid-base ratio treatments. Tomato and …
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CITATION STYLE
APA
Hasbullah, U. H. A., Marviana, F. E., Hidayatulloh, A., & Widiastuti, T. (2022). REKAYASA TABLET EFFERVESCENT DARI TOMAT DAN DAUN KELOR DENGAN PERBEDAAN RASIO ASAM DAN BASA. Agrointek : Jurnal Teknologi Industri Pertanian, 16(1), 28–36. https://doi.org/10.21107/agrointek.v16i1.12002
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