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
- -
- ISBN/ISSN
- -
- Collation
- xvi, 36 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1241052023
Search Result
Found 1 from your keywords: Author : Rosyidah, Kanthi
Query took 0.00076 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography