Open AccessPengembangan Produk Pasta Jenis Ravioli Saus Rendang dengan Substitusi Ubi Jalar Kuning
Author(s) -
Shinta Nurrochmah,
Putri Rahmadhaani,
Salsabila Indah Suci,
Burhannudin Sofian,
Retnosyari Septiyani
Publication year - 2021
Publication title -
journal of food and culinary
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2621-8445
pISSN - 2621-8437
DOI - 10.12928/jfc.v4i2.6199
Subject(s) - physics , food science , chemistry