Open AccessPengaruh Substitusi Tepung Ketan dengan Pati Sagu terhadap Kadar Air, Konsistensi dan Sifat Oragonoleptik Dodol Susu
Author(s) -
Dj. Rodisi,
Imam Suryo,
S. Iswanto
Publication year - 2006
Publication title -
jurnal peternakan indonesia
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2460-6626
pISSN - 1907-1760
DOI - 10.25077/jpi.11.1.66-73.2006
Subject(s) - pastry , food science , mathematics , randomized block design , rice flour , wheat flour , chemistry , statistics , raw material , organic chemistry