Karakteristik Kimia dan Organoleptik Kerupuk Ubi Jalar (Ipomoea batatas L.) dengan Subtitusi Daging Ikan Lemadang (Coryphaena sp.) | Zendy

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Karakteristik Kimia dan Organoleptik Kerupuk Ubi Jalar (Ipomoea batatas L.) dengan Subtitusi Daging Ikan Lemadang (Coryphaena sp.)

Author(s) -

Angcivioletta Moniharapon

Publication year - 2018

Publication title -

jurnal penelitian teknologi industri

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2614-4069

pISSN - 2085-580X

DOI - 10.33749/jpti.v10i1.4022

Subject(s) - food science , organoleptic , chemistry

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