Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata) | Zendy

AI Assistant Blog Pricing

Open Access

Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata)

Author(s) -

Hanna Marzuuqoh Utami,

Noli Novidahlia,

Aminullah Aminullah

Publication year - 2022

Publication title -

jurnal agroindustri halal

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2550-0163

pISSN - 2442-3548

DOI - 10.30997/jah.v8i2.6936

Subject(s) - physics , food science , chemistry

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 Our institutional solutions 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.