KARAKTERISTIK FISIK DAN KIMIA TEPUNG HANJELI (Coix lacryma-jobi L.) YANG DIMODIFIKASI DENGAN NA2S2O5 DAN APLIKASINYA PADA CUPCAKE: Characterization of the Hanjeli (Coix lacryma-jobi L) Modified Starch with Sodium Metabisulfite (Na2S2O5) and Its Application on Cupcake
Trianawati, Mrr Lukie, CC Nurwitri, Risnawati, Titi, Rejeki, Sri, Hutami, Rosy
Published in Jurnal Sains Terapan (29.07.2022)
Published in Jurnal Sains Terapan (29.07.2022)
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