Open AccessKARAKTERISTIK 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