المؤلفون: Tejasari, Tejasari, Safitri, Lailya

المصدر: Indonesian Food Science and Technology Journal; Vol. 7 No. 1: December 2023; 43-49 ; 2615-367X

مصطلحات موضوعية: suwar-suwir, mustard caisim powder, physical characteristic, carbohydrate coontent, sensory preference

وصف الملف: application/pdf

Relation: http://online-journal.unja.ac.id/ifstj/article/view/30135/17245; http://online-journal.unja.ac.id/ifstj/article/view/30135

الاتاحة: http://online-journal.unja.ac.id/ifstj/article/view/30135
https://doi.org/10.22437/ifstj.v7i1.30135