Open AccessThe Effect of Tempe Flour Addition to the Quality of Coconut Water Sauce
Author(s) -
S Silfia
Publication year - 2011
Publication title -
jurnal litbang industri
Language(s) - English
Resource type - Journals
eISSN - 2502-5007
pISSN - 2252-3367
DOI - 10.24960/jli.v1i1.591.22-29
Subject(s) - food science , tempe , organoleptic , chemistry , preservative , flavor