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Hanggara, Hadi and Astuti, Sussi and Setyani, Sri (2016) PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL. Jurnal Teknologi & Industri Hasil Pertanian, 21 (1). pp. 13-27. ISSN ISSN 1410-3044 (Print) and ISSN 2302-4399 (Online)