Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena

Isti Nurul Hidayah, INH and Ferdiansyah, M Khoiron and Ujianti, Rizky Muliani Dwi Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena. Jurnal Ilmu Pangan dan Hasil Pertanian.

[img] Text
Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena.pdf
Download (828kB)
Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: dosen upgris semarang
Date Deposited: 07 Aug 2023 12:28
Last Modified: 07 Aug 2023 12:28
URI: http://eprints.upgris.ac.id/id/eprint/2224

Actions (login required)

View Item View Item
Upgris Repo is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.