Fardhani, Zidan Arief, Universitas PGRI Semarang, Indonesia
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Journal of Food and Culinary Vol. 2 No. 2 [Desember 2019] - Articles
Formulasi Fruit Bars Berbasis Tepung Pisang Ditinjau dari Karakteristik Fisik, Kimia dan Organoleptik
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Journal of Food and Culinary
Kampus 2 Universitas Ahmad Dahlan
Jalan Pramuka No. 42, Pandeyan, Umbulharjo, Yogyakarta - 55161
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Email: jfc@culinary.uad.ac.id
p-ISSN: 2621-8445 | e-ISSN: 2621-8437
This work is licensed under a Creative Commons Attribution 4.0 International License
