KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ROTI KOENG DENGAN SUBSTITUSI TEPUNG T…
Physical, Chemical and Sensory Characteristics of Koeng Bread with Substitution of Beneng Taro (Xanthosoma undipes K. Koch) Flour. This study aimed to determine the physical, chemical and sensory c…
- Edition
- -
- ISBN/ISSN
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- Collation
- xiv, 76 hlm.; ilus.; tab.; 29 cm.
- Series Title
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- Call Number
- T1649852025
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Found 1 from your keywords: Author : Wahyudi, Pebri
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