Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method.

MLA

Umayya, Khairidzi Arsyca, et al. “Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method.” Jurnal Indonesia Sosial Teknologi, vol. 5, no. 8, Aug. 2024, pp. 3102–14. EBSCOhost, https://doi.org/10.59141/jist.v5i8.1341.

APA

Umayya, K. A., Faelassufa, M. H., Soutul Haqiqi, N. A., Tiarno, L. F., Widyasari, Z., & Nursiwi, A. (2024). Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method. Jurnal Indonesia Sosial Teknologi, 5(8), 3102–3114. https://doi.org/10.59141/jist.v5i8.1341

Chicago

Umayya, Khairidzi Arsyca, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili Fathurrahmah Tiarno, Zefanya Widyasari, and Asri Nursiwi. 2024. “Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method.” Jurnal Indonesia Sosial Teknologi 5 (8): 3102–14. doi:10.59141/jist.v5i8.1341.