KARAKTERISTIK KUE GANDUS DENGAN SUBSTITUSI TEPUNG BERAS HITAM (ORYZA SATIVA L…
This study aimed to determine the effect of substitution of black rice flour (Oryza sativa L. Indica) on the physical, chemical and sensory characteristics of gandus cake. This study used a Non-Fac…
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- -
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- xiv, 45 hlm.; ilus.; 29 cm
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- Call Number
- T868962023
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Found 1 from your keywords: Author : Irawan, Dani
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