KARAKTERISTIK FISIKO KIMIA DAN SENSORI ROTI KOING DENGAN PENAMBAHAN KARAGENAN
Indonesia is a country that has a potential source of hydrocolloids, including plants and seaweed. Making koing bread products with the addition of carrageenan is an alternative to produce food pro…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xx, 54 hlm.; ilus., tab: 28 cm
- Series Title
- -
- Call Number
- T571332021
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