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Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time

  • Agustini S
International Journal of Science and Engineering (2014) 7(2)
DOI: 10.12777/ijse.7.2.161-165
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Abstract

… REFERENCES Ames JM 1998, Applications of the Maillard reaction in the food industry. Food Chem, 62:431–439 … Kinetic Models for Colour Changes in Kiwi fruit Slices During Hot Air Drying. World Journal of Agricultural Sciences, 4(3):376 …

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APA

Agustini, S. (2014). Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time. International Journal of Science and Engineering, 7(2). https://doi.org/10.12777/ijse.7.2.161-165

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