Pengaruh Penambahan Tepung Porang (Amorphophallus Oncophyllus) Terhadap Nilai pH, WHC, Cooking Loss Dan Antioksidan Pada Bakso Daging Sapi
| Main Author: | Sa’adah, Nailus |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/168056/ |