PERENDAMAN DALAM KALSIUM KLORIDA DAN PENGGUNAAN EDIBLE COATING UNTUK MENINGKATKAN KUALITAS FRENCH FRIES DARI KENTANG VARIETAS TENGGO DAN KRESPO | Zendy

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PERENDAMAN DALAM KALSIUM KLORIDA DAN PENGGUNAAN EDIBLE COATING UNTUK MENINGKATKAN KUALITAS FRENCH FRIES DARI KENTANG VARIETAS TENGGO DAN KRESPO

Author(s) -

Pepita Haryanti,

Budi Sustriawan,

Sujiman Sujiman

Publication year - 2013

Publication title -

doaj (doaj: directory of open access journals)

Language(s) - Uncategorized

DOI - 10.22146/agritech.9565

Subject(s) - food science , coating , french fries , chemistry , organic chemistry

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