PENGARUH PROPORSI PATI GARUT (Maranta arundinacea L) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) TERHADAP SIFAT ORGANOLEPTIK KUE SEMPRITTHE INFLUENCE OF PROPORTION GARUT STARCH (Maranta arundinacea L) AND RED BEANS FLOUR (Phaseolus vulgaris L) ON THE ORGANOLEPTIC CHARACTERISTICS OF SEMPRIT BISCUIT
| Main Author: | PRASETIYA, MERI |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Tata Boga
, 2014
|
| Online Access: |
https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/9259 https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/9259/9197 |
Internet
https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/9259https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/9259/9197
Lokasi
| Koleksi | Jurnal Tata Boga |
|---|---|
| Gedung | Perpustakaan Universitas Negeri Surabaya |
| Institusi | Universitas Negeri Surabaya |
| Kota | KOTA SURABAYA |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |