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Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution

Publication Name : Nusantara Bioscience 11 (2), 2019

Citation :

Date : 2019


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution"

Authors

  • SURYATI SUFIAT
    S1 - Pendidikan Kesejahteraan Keluarga
  • SAFRIDA
    S2 - Pendidikan Biologi
  • RAHMI KAMAL AGS
    S1 - Pendidikan Kesejahteraan Keluarga
  • YULI HEIRINA HAMID
    S1 - Pendidikan Kesejahteraan Keluarga

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