Ulvi Fitri Handayani

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Concepts
Food composition and properties
Food Quality and Safety Studies
Food Science and Nutritional Studies
Research output (1)
The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake
https://doi.org/10.51583/ijltemas.2024.130807
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: A. Alamsyah; Eko Basuki; Ulvi Fitri Handayani
article cite 0 Year 2024 Open Access
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