Pengaruh Penggunaan Ragi Alami Ekstrak Buah Jambu Air Cincalo Merah (Syzygium samarangense) pada Pembuatan Kue Kamir Terhadap Daya Terima Konsumen | Zendy

AI Assistant Blog Pricing

Open Access

Pengaruh Penggunaan Ragi Alami Ekstrak Buah Jambu Air Cincalo Merah (Syzygium samarangense) pada Pembuatan Kue Kamir Terhadap Daya Terima Konsumen

Author(s) -

Nurul Karimah,

I Gusti Ayu Ngurah S,

Sachriani Sachriani

Publication year - 2022

Publication title -

jurnal gizi dan kuliner (journal of nutrition and culinary)

Language(s) - Uncategorized

Resource type - Journals

ISSN - 2775-4650

DOI - 10.24114/jnc.v2i2.32970

Subject(s) - food science , physics , mathematics , biology

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.