HANDAYANI, Isti; AISYAH TRI SEPTIANA; HIDROTUNNISA; MUNA VERENTSYA SALSABILA1; RAHMANIA GEISHA; DHEA RATNA EL PRADIPTA; NAYDINA RAHMAWATI. Hydrocolloid-Based Stabilization of Parijoto Ready-to-Drink Beverages and Its Effect on Antioxidant Properties. Food Science and Technology Journal (Foodscitech), [S. l.], p. 1–11, 2025. DOI: 10.25139/fst.vi.10231. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/10231. Acesso em: 30 jun. 2026.