Open AccessPengaruh Substitusi Tepung Pisang Terhadap Mutu Kue Kering
Author(s) -
S Silfia
Publication year - 2012
Publication title -
jurnal litbang industri
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2502-5007
pISSN - 2252-3367
DOI - 10.24960/jli.v2i1.599.43-49
Subject(s) - food science , aroma , organoleptic , leavening agent , chemistry , flavor , fermentation