PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)
| Main Authors: | Biandari Devi Permatasari, Komang, Timur Ina, Putu, Yusa, Ni Made |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University
, 2018
|
| Online Access: |
https://ojs.unud.ac.id/index.php/itepa/article/view/41131 https://ojs.unud.ac.id/index.php/itepa/article/view/41131/24984 |
Internet
https://ojs.unud.ac.id/index.php/itepa/article/view/41131https://ojs.unud.ac.id/index.php/itepa/article/view/41131/24984
Lokasi
| Koleksi | Jurnal Ilmu dan Teknologi Pangan (Itepa) |
|---|---|
| Gedung | Perpustakaan Universitas Udayana |
| Institusi | Universitas Udayana |
| Kota | BADUNG |
| Provinsi | BALI |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |