Karakteristik Nilai Gizi dan Sensorik pada Brownies Kukus dengan Penambahan Tepung Beras Merah: Characteristics of Nutritional and Sensory Value of Steamed Brownies with the Addition of Red Rice Flour
Fadhilah Achmad, Nurul Muchlisah Z, Marliana S. Palad, Mariani H. Mansyur
Published in Perbal: Jurnal Pertanian Berkelanjutan (15.07.2024)
Published in Perbal: Jurnal Pertanian Berkelanjutan (15.07.2024)
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