Optimasi formula granul effervescent ekstrak rimpang kunyit (curcuma domestica, val) dengan variasi jumlah asam tartrat dan sodium bikarbonat didasarkan pada metode desain faktorial

Mariyani, Dewi (2006) Optimasi formula granul effervescent ekstrak rimpang kunyit (curcuma domestica, val) dengan variasi jumlah asam tartrat dan sodium bikarbonat didasarkan pada metode desain faktorial. Skripsi thesis, Sanata Dharma University.

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Item Type: Thesis (Skripsi)
Subjects: R Medicine > R Medicine (General)
Divisions: Faculty of Pharmacy > Department of Pharmacy
Depositing User: Perpustakaan
Date Deposited: 24 Jan 2018 07:28
Last Modified: 24 Jan 2018 07:28
URI: http://repository.usd.ac.id/id/eprint/16496

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