Pengaruh Lama Penyimpanan dan Bentuk Substitusi Ubi Ungu terhadap Jumlah Total Mikroorganisme pada Bolu Kukus
Steamed sponge is a food that preferred by Indonesian people. The main ingredients of a sponge cake is flour. Efforts should be made to reduce the use of wheat flour was by developing local food ingredients. Purple sweet potato has the advantage that capable be substituents for other materials eithe...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
2016.
|
| Subjects: | |
| Online Access: | Connect to this object online |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |