KARAKTERISTIK FISIK, KIMIA DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG GANYONG…
The objective of this research was to determine the effect of ganyong flour addition and cooking time on the physical, chemical, and sensory characteristicsof udon. This research was conducted at t…
- Edition
- -
- ISBN/ISSN
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- Collation
- x, 46 hlm.; ill.; tab.; 28 cm.
- Series Title
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- Call Number
- T203162017
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Found 1 from your keywords: Author : Vernanda, Vika
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