Nisrina Hastri, Arinta, Universitas PGRI Semarang, Indonesia
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Journal of Food and Culinary Vol. 5 No. 2 [Desember 2022] - Articles
Perbandingan Sifat Mie Instan, Mie Kering, dan Mie Basah yang Disubstitusi dengan Tepung Tulang Ayam
Abstract PDF
Journal of Food and Culinary
Kampus 2 Universitas Ahmad Dahlan
Jalan Pramuka No. 42, Pandeyan, Umbulharjo, Yogyakarta - 55161
Telp. (0274) 563515, ext. 4902; Fax. (0274) 564604
Email: jfc@culinary.uad.ac.id
p-ISSN: 2621-8445 | e-ISSN: 2621-8437
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