The effects of wheat, tapioca, corn, and red rice flour on TBA value and color sensory quality and the aroma of dangke nuggets
| Main Authors: | F Baharuddin, F Baharuddin, W Hatta, W Hatta, M I Said, M I Said |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2021
|
| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/id/eprint/5943/ |
Internet
http://repository.unhas.ac.id/id/eprint/5943/Lokasi
| Koleksi | Repositori Universitas Hasanuddin |
|---|---|
| Gedung | Perpustakaan Universitas Hasanuddin |
| Institusi | Universitas Hasanuddin |
| Kota | KOTA MAKASSAR |
| Provinsi | SULAWESI SELATAN |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |