SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"

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SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"

Diniyah, Nurul; Agustin, Finnada Dwi; Setiawan, Dani; Subagio, Achmad; Windrati, Wiwik Siti
URI: http://ura.unej.ac.id/123456789/69434
Date: 2018-12-20

Abstract:

SKKD No. 1421/UN25.5.1/TU.3/2018 "Teknik Ekstrusi Dingin pada Mie MOJANG {MOCAF-Jagung) dengan Variasi Proporsi Bahan Baku dan Lama Pengukusan Adonan (Cold Extrusion Technique of MOJANG (MOCAF-Corn) Noodle with Variation of Raw Material Proportion and Steaming Time of Dough)"

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