Pengaruh variasi campuran tepung jagung (zeamays) dan tepung terigu terhadap sifat fisik, organoleptik dan kadar serat pada brownies panggang
Saved in:
| Main Author: | |
|---|---|
| Format: | TEXT |
| Published: |
Poltekkes Kemenkes Jurusan Gizi Yogyakarta
2010
|
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|