Faridha Wulandari — Universitas Mataram

Faridha Wulandari

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Food and Agricultural Sciences

Cassava research and cyanide

Agricultural and Biological Research

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PENGARUH JENIS BAKTERI ASAM LAKTAT DAN LAMA FERMENTASI TERHADAP MUTU FISIK, KIMIA, ORGANOLEPTIK DAN MIKROBIOLOGI TEPUNG MOCAF

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Authors: Faridha Wulandari; Moegiratul Amaro; Nazaruddin Nazaruddin

article cite 6 Year 2021 Closed

See Also

Lihat semua penulis Lihat semua paper