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KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE<br><i>[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]</i></br>
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https://e-journal.unair.ac.id/MGI
Not validated
https://e-journal.unair.ac.id/MGI
Not validated