KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN SURIMI.
This study aims to determine the effect of different concentrations of commercial surimi on the sensory, physical and proximate characteristics of gandus cakes. This research method uses group rand…
- Edition
- -
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- Collation
- xvi, 36 hlm.; ilus.; 29 cm
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- Call Number
- T1241052023
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Found 1 from your keywords: Author : "Rosyidah, Kanthi"
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