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    Pengaruh Substitusi Tepung Singkong Terfermentasi dan Tepung Kacang Merah Terhadap Kadar Protein, Kadar Serat, dan Daya Terima Cake

    Pengaruh Substitusi Tepung Singkong Terfermentasi dan Tepung Kacang Merah Terhadap Kadar Protein, Kadar Serat, dan Daya Terima Cake by Hanastiti, Wieke Rustian, , Pramudya Kurnia, STP, M.Agr, , Eni Purwani, S.Si., M.Si

    Published 2013
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