Chemical and sensory characteristics of frozen wheygurt with the addition of taro and lesser yam flours as thickening agent
Nurhartadi, E, Utami, R, Widowati, E, Karunawati, B MVolume:
102
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/102/1/012061
Date:
January, 2018
File:
PDF, 526 KB
english, 2018