OPTIMASI KONSENTRASI VCOby I.d.g. Mayun Permana

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TIME SUBMITTED 07-FEB-2016 12:44PM

SUBMISSION ID 628684389

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OPTIMASI_KONSENTRASI_VCO.PDF (408.97K)

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OPTIMASI KONSENTRASI VCOORIGINALITY REPORT

PRIMARY SOURCES

www.verticale.netInternet Source

www.newlife.com.myInternet Source

Tiwari, Rashmi, and Paul Takhistov."Nanotechnology-Enabled Delivery Systems forFood Functionalization and Fortif ication",Nanotechnology Research Methods for Foodsand Bioproducts Padua/NanotechnologyResearch Methods for Foods and Bioproducts,2012.Publicat ion

media.wiley.comInternet Source

Submitted to De La Salle University - ManilaStudent Paper

Submitted to UCSI UniversityStudent Paper

9pesxm.chemeng.ntua.gr

1%

8 1%

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agrisci.ugm.ac.idInternet Source

Submitted to Universiti Malaysia SarawakStudent Paper

Submitted to International Islamic UniversityMalaysiaStudent Paper

ethesis.helsinki.f iInternet Source

Julian McClements, . "References",Contemporary Food Science, 2004.Publicat ion

Yuksel Bayrak. "Phase Behavior ofOil/Water/Nonionic Surfactant Systems",Journal of Dispersion Science and Technology,2005Publicat ion

www.napaip.orgInternet Source

digital.bl.fcen.uba.arInternet Source

148.206.53.84Internet Source

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John Flanagan. "Microemulsions: A PotentialDelivery System for Bioactives in Food", CriticalReviews in Food Science and Nutrition,4/1/2006Publicat ion

senastek.unud.ac.idInternet Source

perhorti.f iles.wordpress.comInternet Source

www.kopertis3.or.idInternet Source

followscience.comInternet Source

Carpiné, Danielle, João Luiz AndreottiDagostin, Larissa Canhadas Bertan, andMarcos Rogério Mafra. "Development andCharacterization of Soy Protein IsolateEmulsion-Based Edible Films with AddedCoconut Oil for Olive Oil Packaging: Barrier,Mechanical, and Thermal Properties", Food andBioprocess Technology, 2015.Publicat ion

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