SPETRIANI, S. PENGARUH KONSENTRASI DAN SUHU LARUTAN GULA PADA PROSES DEHIDRASI OSMOTIK BUAH NAGA (Hylocereus sp.): Effect of Concentration and Temperature of Sugar Solution in The Process of Osmotic Dehydration of Dragon Fruit (Hylocereus sp.). Pro Food, [S. l.], v. 5, n. 1, p. 440–447, 2019. DOI: 10.29303/profood.v5i1.93. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/93. Acesso em: 22 nov. 2024.