Open AccessSTUDI PEMBUATAN KUE KERING DARI TEPUNG SAGU DENGAN PENAMBAHAN TEPUNG BLONDO (Study of Making Cookies from Sago Flour With Addition of Blondo Flour)
Author(s) -
Mulyati M. Tahir,
Meta Mahendradatta,
Ahmad Imam Mawardi
Publication year - 2018
Publication title -
jurnal teknologi pangan
Language(s) - English
Resource type - Journals
eISSN - 2654-5292
pISSN - 1978-4163
DOI - 10.33005/jtp.v11i2.899
Subject(s) - food science , mathematics , physics , chemistry
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