Google Documents : The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch Formulasi dan Karakterisasi Sifat Fisikokimia dan Sensori Bakso Jamur Tiram Put
| Title | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch Formulasi dan Karakterisasi Sifat Fisikokimia dan Sensori Bakso Jamur Tiram Put |
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| Abstract | |
| Authors | SD Astuti, R Naufalin |
| Journal Name | |
| Publish Year | (not set) |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch Formulasi dan Karakterisasi Sifat Fisikokimia dan Sensori Bakso Jamur Tiram Put" |
| Author | Dr RIFDA NAUFALIN, S.P |
| File | 116698.pdf |