Open AccessPengaruh Kemasan terhadap Mutu Choux Pastry Kering yang Disubstitusi Konsentrat Protein Ikan Gabus
Author(s) -
Esthy Rahman Asih,
Yuliana Arsil
Publication year - 2022
Publication title -
jurnal pengolahan hasil perikanan indonesia
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2354-886X
pISSN - 2303-2111
DOI - 10.17844/jphpi.v25i1.37970
Subject(s) - food science , pastry , chemistry