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Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value)
DOI : 10.33964/jp.v22i4.144
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Indira Saputra
page 385-394
Abstract : 5479
|
Untitled : 10861
DOI : 10.33964/jp.v22i4.144
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