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...
Bewaard in:
| Hoofdauteurs: | , , |
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| Formaat: | Boek |
| Gepubliceerd in: |
2015.
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| Onderwerpen: | |
| Online toegang: | Connect to this object online |
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Internet
Connect to this object online3rd Floor Main Library
| Plaatsingsnummer: |
A1234.567 |
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| Kopie 1 | Beschikbaar |