Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour - FOODSCITECH, Vol. 3 No. 1 July 2020
Jumat, 13 Mei 2022 - 08:49:13 WIBDibaca: 295 kali
Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour diteliti oleh Haris Maulana Firdausy, Richardus Widodo, Tiurma W. Susanti Panjaitan, Fakultas Vokasi, Program Studi Agroindustri, Universitas 17 Agustus 1945. Penelitian ini dilaksanakan di Lab. Agroindustri Jalan Semolowaru 45 Surabaya - 60119.
Dipublikasikan dalam Jurnal FOODSCITECH, Vol. 3 No. 1 July 2020. Detail Jurnal lengkap dapat di unduh DISINI