The Effect of differences in the cooking process on the physical, chemical, and organoleptic quality of sponge cake substitution kepok banana peel flour (Musa acuminate balbasiana. C)
Rossa Rahma Sulistya
1
Copies
0
Available
2023
Year
Book Information
ISBN
402019728036
Publisher
unida gontor
Publication Year
2023
Language
en
Pages
L : 25cm, W : 17cm
Call Number
K GIZI 2023 SUL
Edition
WISUDA 41
Publication Place
Siman
Subject
Copy Availability
TA00000569
Perpustakaan Pusat
Related Books
View All
Relationship between Knowledge of Halal Labels and Purchasing Decisions for Packaged Food Products at Universitas Darussalam Gontor
Haya Fauziyyah
The Relationship Between Body Image, Stress and Eating Disorder with Nutritional Status of Adolescents in Islamic Boarding School
Shafira Aliffitria
THE RELATIONSHIP BETWEEN STRESS LEVEL, ENERGY AND PROTEIN INTAKE WITH NUTRITIONAL STATUS OF PRISONER IN CLASS II B LUMAJANG PRISONER
Syani Indah Dian Nabila
Identification of Red Rose (Rosa damascena p.Mill) Ice Crem's Chemical, Physical, and Organoleptic Properties
Khofiyatul Masyiroh