Application Of Spirulina Platensis On Ice Cream And Soft Cheese With Respect To Their Nutritional
And Sensory Perspectives
by Meiny Suzery
Submission date: 13-Nov-2019 10:05AM (UTC+0700) Submission ID: 1212703862
File name: Artikel_C-14-3_JUrnal_Teknologi.pdf (536.37K) Word count: 5187
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Application Of Spirulina Platensis On Ice Cream And Soft Cheese With Respect To Their Nutritional And Sensory Perspectives
ORIGINALITY REPORT
PRIMARY SOURCES
Submitted to University Tun Hussein Onn Malaysia
Student Paper
eprints.undip.ac.id
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idosi.org
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fapet.ipb.ac.id
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Submitted to University of Mosul
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repository.unand.ac.id
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Submitted to Taylor’s Education Group
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www.scribd.com
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Submitted to Higher Education Commission Pakistan
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ifrj.upm.edu.my
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Tri Winarni Agustini, Meiny Suzery, Danny Sutrisnanto, Widodo Farid Ma’ruf, Hadiyanto.
"Comparative Study of Bioactive Substances Extracted from Fresh and Dried Spirulina sp.", Procedia Environmental Sciences, 2015
Publication
pdm-mipa.ugm.ac.id
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Submitted to Universiti Teknologi Malaysia
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repository.ipb.ac.id
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Submitted to Wilcox High School
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Submitted to Queen Margaret University College, Edinburgh
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Submitted to Universiti Teknologi MARA
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Sunarsih, S., P. Purwanto, and Wahyu Setia Budi. "Management Efforts of Domestic
Wastewater in Urban Based on Socio-Economic Variables", Environmental Management and
Sustainable Development, 2013.
Publication
www.longdom.org
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eprints.uthm.edu.my
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J. Paniagua-Michel. "Microalgal Nutraceuticals", Elsevier BV, 2015
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Submitted to Fletcher High School
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