Variasi pencampuran tepung labu kuning sebagai bahan penstabil es krim ditinjau dari sifat fisik, sifat organoleptik dan kadar beta karoten

Oki Marta Saputri and Tjarono, Sari and Agus, Wijanarka (2015) Variasi pencampuran tepung labu kuning sebagai bahan penstabil es krim ditinjau dari sifat fisik, sifat organoleptik dan kadar beta karoten. Jurnal Nutrisia, 17 (2). pp. 101-107. ISSN 1693-945X

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Item Type: Article
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Poltekkes Kemenkes Yogyakarta > Jurusan Gizi
Depositing User: editor ed
Date Deposited: 11 Feb 2021 07:19
Last Modified: 11 Feb 2021 07:19
URI: http://eprints.poltekkesjogja.ac.id/id/eprint/5293

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