Pengaruh Kemasan terhadap Mutu Choux Pastry Kering yang Disubstitusi Konsentrat Protein Ikan Gabus | Zendy

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Pengaruh 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

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