Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 1.


Sugiharto, R. and Setyani, S. and Rikafilanti, N. (2015) Efek Fortifikasi Minyak Ikan terhadap Kadar Asam Lemak Omega-3 dan Sifat Sensori Roti Tawar Selama Penyimpanan [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Properties of White Bread during Storage]. Jurnal Teknologi & Industri Hasil Pertanian, 20 (1). pp. 38-50.

This list was generated on Sun Aug 9 10:05:58 2020 WIB.