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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 45 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T868962023
Search Result
Found 1 from your keywords: Author : Irawan, Dani
Query took 0.00492 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography