SIFAT FISIKOKIMIA ROTI YANG DIBUAT DENGAN BAHAN DASAR TEPUNG TERIGU YANG DITAMBAH BERBAGAI JENIS GULA | Zendy

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SIFAT FISIKOKIMIA ROTI YANG DIBUAT DENGAN BAHAN DASAR TEPUNG TERIGU YANG DITAMBAH BERBAGAI JENIS GULA

Author(s) -

Melati Anggraeni

Publication year - 2016

Publication title -

jurnal aplikasi teknologi pangan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2460-5921

pISSN - 2089-7693

DOI - 10.17728/jatp.214

Subject(s) - food science , physics , chemistry

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