PENGGUNAAN PROTEXIN DAN AGAR-AGAR DALAM PEMBUATAN PUDING SUSU KERBAU
The objective of this research was to determine the effect of the use of protexin and agar on physical, chemical, microbiological and sensory characteristics of buffalo milk pudding. The research w…
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- xiv, 62 hlm. ; 29 cm
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- T324722020
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