Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim | Zendy

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Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim

Author(s) -

Herlina Herlina

Publication year - 2019

Publication title -

jurnal agritech

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2527-3825

pISSN - 0216-0455

DOI - 10.22146/agritech.16907

Subject(s) - glucomannan , food science , ice cream , lightness , flavor , chemistry , taste , physics , optics

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