KARAKTERISTIK TEPUNG PREMIKS BERBAHAN MOCAF (MODIFIED CASSAVA FLOUR) DAN MAIZENA PADA PEMBUATAN COOKIES GREEN TEA | Zendy

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KARAKTERISTIK TEPUNG PREMIKS BERBAHAN MOCAF (MODIFIED CASSAVA FLOUR) DAN MAIZENA PADA PEMBUATAN COOKIES GREEN TEA

Author(s) -

Nurud Diniyah,

Fatimah Wahyu,

Achmad Subagio

Publication year - 2019

Publication title -

jurnal pangan dan agroindustri

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2685-2861

pISSN - 2354-7936

DOI - 10.21776/ub.jpa.2019.007.03.4

Subject(s) - food science , lightness , mathematics , physics , chemistry , optics

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