Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes) | Zendy

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Karakteristik Fisikokimia dan Sensoris Biskuit dengan Penambahan Tepung Ikan Toman (Channa micropletes)

Author(s) -

Hermanto Hermanto,

Arba Susanty

Publication year - 2020

Publication title -

jurnal riset teknologi industri

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-5905

pISSN - 1978-6891

DOI - 10.26578/jrti.v14i2.6182

Subject(s) - food science , physics , biology

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