VARIASI PENCAMPURAN TEPUNG OKRA DAN TEPUNG GARUT TERHADAP SIFAT FISIK, AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN MAKRONUTRIEN KUE CUBIT | Zendy

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VARIASI PENCAMPURAN TEPUNG OKRA DAN TEPUNG GARUT TERHADAP SIFAT FISIK, AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN MAKRONUTRIEN KUE CUBIT

Author(s) -

Nur Afia Ika Saputri,

Agus Wijanarka,

Fery Lusviana Widiany

Publication year - 2021

Publication title -

jurnal teknologi pangan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2654-5292

pISSN - 1978-4163

DOI - 10.33005/jtp.v15i2.2948

Subject(s) - food science , physics , biology

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