PROPORSI PENAMBAHAN TEPUNG TAPIOKA DAN LAMA PEREBUSAN TERHADAP KUALITAS PEMPEK IKAN BELUT (Monopterus albus) | Zendy

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PROPORSI PENAMBAHAN TEPUNG TAPIOKA DAN LAMA PEREBUSAN TERHADAP KUALITAS PEMPEK IKAN BELUT (Monopterus albus)

Author(s) -

Moch Roriq,

Ernawati Ernawati

Publication year - 2017

Publication title -

teknologi pangan media informasi dan komunikasi ilmiah teknologi pertanian

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2597-436X

pISSN - 2087-9679

DOI - 10.35891/tp.v8i1.530

Subject(s) - food science , physics , biology

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