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REFORMULATION OF GINGER-BASE TRADITIONAL DRINK BASED ON CON-SUMER ACCEPTANCE AND FLAVOR PREFERENCE S
[会议论文] 作者：C.Hanny Wijaya,Vivi Rusviani,Budi Nurtama,
来源：第十四届世界食品科技大会 年份：2008
This research has been performed to reformulate a ginger-base traditional drink (GBTD) based on the data obtained from a consumer acceptance and their preference on flavor attributes in Bogor communit...
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