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Found 1 from your keywords: author=Yunisah, Yunisah

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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KUE GANDUS DENGAN PENAMBAHAN DAGING IK…

This study aimed to determine the effect of adding grounded snakehead fish (Channa striata) meat with different concentrations on the physicochemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and analyzed by randomized block design (RBD) analysis with one treatment factor, namely the concentration of snakehead fish meat consistin…

Edition: -
ISBN/ISSN: -
Collation: xvi, 71 hlm. : ilus. ; 29 cm
Series Title: -
Call Number: T502122021

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