OPTIMASI KONSENTRASI VCO
by I.d.g. Mayun Permana
FILE
TIME SUBMITTED 07-FEB-2016 12:44PM SUBMISSION ID 628684389
WORD COUNT 2903 CHARACTER COUNT 17261
20
%SIMILARITY INDEX
18
%
INTERNET SOURCES
17
%
PUBLICATIONS
16
%
STUDENT PAPERS
1
3
%OPTIMASI KONSENTRASI VCO
ORIGINALITY REPORT
PRIMARY SOURCES
www.verticale.net Internet Source
www.newlife.com.my
Internet Source
Tiwari, Rashmi, and Paul Takhistov.
"Nanotechnology-Enabled Delivery Systems for Food Functionalization and Fortification",
Nanotechnology Research Methods for Foods and Bioproducts Padua/Nanotechnology
Research Methods for Foods and Bioproducts, 2012.
Publication
media.wiley.com
Internet Source
Submitted to De La Salle University - Manila
Student Paper
Submitted to UCSI University
Student Paper
1
%Internet Source
agrisci.ugm.ac.id
Internet Source
Submitted to Universiti Malaysia Sarawak
Student Paper
Submitted to International Islamic University Malaysia
Student Paper
ethesis.helsinki.fi
Internet Source
Julian McClements, . "References", Contemporary Food Science, 2004.
Publication
Yuksel Bayrak. "Phase Behavior of
Oil/Water/Nonionic Surfactant Systems",
Journal of Dispersion Science and Technology, 2005
Publication
www.napaip.org
Internet Source
digital.bl.fcen.uba.ar
Internet Source
148.206.53.84
17
1
%EXCLUDE QUOTES OFF EXCLUDE MATCHES OFF John Flanagan. "Microemulsions: A Potential Delivery System for Bioactives in Food", Critical Reviews in Food Science and Nutrition,
4/1/2006
Publication
senastek.unud.ac.id
Internet Source
perhorti.files.wordpress.com
Internet Source
www.kopertis3.or.id
Internet Source
followscience.com
Internet Source
Carpiné, Danielle, João Luiz Andreotti Dagostin, Larissa Canhadas Bertan, and Marcos Rogério Mafra. "Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties", Food and Bioprocess Technology, 2015.
EXCLUDE
