Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food

DSpace/Manakin Repository

Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food

Nurhayati, Nurhayati
URI: http://ura.unej.ac.id/123456789/72699
Date: 2022-02-05

Show full item record

Files in this item

Icon
Name: Sensory and Chemi ...
Size: 181.3Kb
Format: PDF
Description: peer review
View/Open

This item appears in the following Collection(s)

Pencarian


Browse

My Account