Lokasi: Sensory Characteristic of Doughnut with Addition of Mono- Diacylglycerol from Fully Hydrogenated Palm Stearin

Main Authors:	Triana, Ria Noviar; 1. South East Asian Food and Agricultural Science and Technology (SEAFAST) Center,, Andarwulan, Nuri; 1. South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Masyarakat, Institut Pertanian Bogor 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Affandi, Arief R; 1. South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Masyarakat, Institut Pertanian Bogor, Nur, Ria Choriatul; 1. South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Masyarakat, Institut Pertanian Bogor
Format:	Article info eJournal
Bahasa:	eng
Terbitan:	Jurnal Mutu Pangan , 2018
Online Access:	http://journal.ipb.ac.id/index.php/jmpi/article/view/19884

Koleksi	Jurnal Matematika dan Aplikasinya
Gedung	Perpustakaan Institut Pertanian Bogor
Institusi	Institut Pertanian Bogor
Kota	BOGOR
Provinsi	JAWA BARAT
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