[1]
MuhandriT., Subarna. and PalupiN.S. 2013. KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]. Jurnal Teknologi dan Industri Pangan. 24, 1 (Nov. 2013), 110. DOI:https://doi.org/10.6066/jtip.2013.24.1.110.