Substitusi Tepung Terigu dengan Tepung Biji Cempedak (Artocarpus champeden) terhadap Karakteristik Fisikokimia Kue Semprit | Zendy

AI Assistant Blog Pricing

Open Access

Substitusi Tepung Terigu dengan Tepung Biji Cempedak (Artocarpus champeden) terhadap Karakteristik Fisikokimia Kue Semprit

Author(s) -

Lucky Hartanti,

Selviana Putri Herawati,

Tri Rahayuni

Publication year - 2022

Publication title -

journal of food and culinary

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2621-8445

pISSN - 2621-8437

DOI - 10.12928/jfc.v5i1.6293

Subject(s) - physics , food science , biology

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.