http://journal.ipb.ac.id/index.php/jtip; jtip; jurnal teknologi dan industri pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry

Return to Article Details PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI Download Download PDF