“OPTIMISATION OF FRUIT VINEGAR PROCESS FROM BACCAUREA LANCEOLATA (MIQ.) MÜLL.ARG. USING CENTRAL COMPOSITE DESIGN WITH ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL”. 2025. Jurnal Teknologi (Sciences & Engineering) 87 (5): 987-98. https://doi.org/10.11113/jurnalteknologi.v87.23406.