PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]
| Main Authors: | Nurainy, Fibra, Nawansih, Otik, Sitanggang, Merry Monika |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
, 2018
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| Subjects: | |
| Online Access: |
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584 http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584/2146 |
Internet
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584/2146
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. |