Abstract
Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda
Published Version
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https://doi.org/10.30812/jtmp.v3i1.4207
Copy DOIJournal: Jurnal Teknologi dan Mutu Pangan | Publication Date: Jul 29, 2024 |
Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda
Join us for a 30 min session where you can share your feedback and ask us any queries you have
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