Rahayuni, Tri, Universitas Tanjungpura, Indonesia
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Journal of Food and Culinary Vol. 5 No. 1 [Juni 2022] - Articles
Substitusi Tepung Terigu dengan Tepung Biji Cempedak (Artocarpus champeden) terhadap Karakteristik Fisikokimia Kue Semprit
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Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February - Articles
Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar
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