Candra, F. T. G. (2022). PENGARUH SUBSTITUSI TEPUNG JALI (Coix lacryma-jobi L.) DAN PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) TERHADAP KUALITAS FISIKOKIMIA BISKUIT.THE EFFECT OF SUBSTITUTION OF JALI FLOUR (Coix lacrymajobi L.) AND THE ADDITION OF SOYBEAN FLOUR (Glycine max L.) ON THE PHYSICOCHEMICAL QUALITY OF BISCUIT.
Chicago Style CitationCandra, Feren Thiola Giovanni. PENGARUH SUBSTITUSI TEPUNG JALI (Coix Lacryma-jobi L.) DAN PENAMBAHAN TEPUNG KEDELAI (Glycine Max L.) TERHADAP KUALITAS FISIKOKIMIA BISKUIT.THE EFFECT OF SUBSTITUTION OF JALI FLOUR (Coix Lacrymajobi L.) AND THE ADDITION OF SOYBEAN FLOUR (Glycine Max L.) ON THE PHYSICOCHEMICAL QUALITY OF BISCUIT. 2022.
MLA CitationCandra, Feren Thiola Giovanni. PENGARUH SUBSTITUSI TEPUNG JALI (Coix Lacryma-jobi L.) DAN PENAMBAHAN TEPUNG KEDELAI (Glycine Max L.) TERHADAP KUALITAS FISIKOKIMIA BISKUIT.THE EFFECT OF SUBSTITUTION OF JALI FLOUR (Coix Lacrymajobi L.) AND THE ADDITION OF SOYBEAN FLOUR (Glycine Max L.) ON THE PHYSICOCHEMICAL QUALITY OF BISCUIT. 2022.