Open AccessTempe Sebagai Bahan Dasar Pembuatan Sherbet Rendah Lemak dan Gula
Author(s) -
Imelda Christina Thehella Harryanto,
Karina Bianca Lewerissa,
Sarlina Palimbong
Publication year - 2022
Publication title -
science technology and management journal
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2807-7865
pISSN - 2746-0207
DOI - 10.53416/stmj.v2i2.90
Subject(s) - food science , tempe , mathematics , physics , chemistry
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