Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies
| Main Authors: | Wono, Cynthia Febrina, Djauhari, Arlin Besari, Hariyani, Nunuk |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Universitas Dr Soetomo
, 2020
|
| Online Access: |
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107 https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107/991 |
Internet
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107/991
Lokasi
| Koleksi | Food Science and Technology Journal (Foodscitech) |
|---|---|
| Gedung | Food Science and Technology Journal (Foodscitech) |
| Institusi | Universitas dr. Soetomo |
| Kota | KOTA SURABAYA |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |