Pemanfaatan Tepung Pisang Kepok dan Buah Nangka Kering dalam Pembuatan Snack Bar | Zendy

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Pemanfaatan Tepung Pisang Kepok dan Buah Nangka Kering dalam Pembuatan Snack Bar

Author(s) -

Desiliani,

Noviar Harun,

Shanti Fitriani

Publication year - 2019

Publication title -

jurnal teknologi pangan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2654-5292

pISSN - 1978-4163

DOI - 10.33005/jtp.v13i1.1503

Subject(s) - food science , physics , chemistry

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