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Vol 6, No 1 (2021): March 2021 PERBANDINGAN TEPUNG KENTANG DAN TEPUNG TERIGU TERHADAP KARAKTERISTIK NUGGET Abstract  Untitled
Vieri Alghifari, Dewi Nur Azizah
 
Vol 8, No 2 (2023): September 2023 Karakteristik Fisik, Kimia dan Organoleptik Kue Bay Tat Berbasis Campuran Tepung Terigu dan Tepung Kentang (Solanum tuberosum L.) Abstract  PDF
Cindy Tia Hasanah, Lukman Hidayat, Marniza Marniza, Laili Susanti
 
Vol 7, No 2 (2022): September 2022 Pemanfaatan Pisang Nangka (Musa paradisiaca L.) menjadi Cookies sebagai Produk Unggulan Desa Jagabaya Abstract  PDF
Sopiyatun Noer Hasyanah
 
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