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Karakteristik Kimia Dodol Susu Substitusi Tepung Ketan dengan Tepung Ubi Jalar

  • Anggaeni T
  • Pratama A
Jurnal Teknologi Hasil Peternakan (2021) 2(1) 32
DOI: 10.24198/jthp.v2i1.32714
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Abstract

… dengan penambahan tepung ketan dan tepung ubi jalar (total penggunaan tepung 10% b/b … : P0 (100% tepung ketan tanpa tepung ubi jalar sebagai kontrol yaitu 100 gram), P1 (80% …

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APA

Anggaeni, T. T. K., & Pratama, A. (2021). Karakteristik Kimia Dodol Susu Substitusi Tepung Ketan dengan Tepung Ubi Jalar. Jurnal Teknologi Hasil Peternakan, 2(1), 32. https://doi.org/10.24198/jthp.v2i1.32714

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