Tingkat Pengembangan Dan Daya Terima Cupcake Dari Beberapa Varietas Tepung Jagung Terfermentasi
Background: The food made from wheat flour led to the economy and nutrition problem. Efforts to anticipate the use of wheat flour is to produce flour based food local, for example modified corn flour with the fermentation. The fermented corn flour as the ingredient of cupcake can compose the develop...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
2015.
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| Subjects: | |
| Online Access: | Connect to this object online |
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Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |