Effect of Xanthosoma Sagittifolium Powder, Water and Mixing Time on Texturized Vegetable Protein Properties

dc.contributor.author	Lindriati, Triana
dc.date.accessioned	2022-02-22T05:28:33Z
dc.date.available	2022-02-22T05:28:33Z
dc.date.issued	2022-02-22
dc.identifier.uri	http://ura.unej.ac.id/123456789/72856
dc.language.iso	en	en_US
dc.title	Effect of Xanthosoma Sagittifolium Powder, Water and Mixing Time on Texturized Vegetable Protein Properties	en_US
dc.type	Other	en_US