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THE CHANGES OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF COCONUT SAP DURING HEATING PROCESS

Author: P. Haryanti, Supriyadi, D.W.Marseno and U.Santoso
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Abstract
Keywords: Coconut sap, Maillard Reaction, Reducing Sugar, Free Amino Acid, Granulated Coconut Sugar, Antioxidant Activity.

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