PENAMBAHAN TEPUNG TEMPE DAPAT MENINGKATKAN MUTU PROTEIN KUE BROWNIES

Categorie(s):
   TEPUNG TEMPE, MUTU PROTEIN KUE BROWNIES
Author(s):
   I GA Sri Utami, NN Astika Dewi, I DM Budi Hartawan
Keyword(s):
  tempe flour and characteristic Brownies cake
DOI:
  JSH 9-2-12- 7
Abstract :
  
-
 
ISSN:
  1693-931X
eISSN:
  1693-931X
Description:
  JURNAL KESEHATAN