PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol]
| Main Authors: | Hanggara, Hadi, Astuti, Sussi, Setyani, Sri |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
, 2016
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| Online Access: |
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1382 http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1382/1269 |
Internet
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1382http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1382/1269
Lokasi
| Koleksi | Jurnal Teknologi dan Industri Hasil Pertanian |
|---|---|
| Gedung | Perpustakaan Universitas Lampung |
| Institusi | Universitas Lampung |
| Kota | KOTA BANDAR LAMPUNG |
| Provinsi | LAMPUNG |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |