Inovasi Pembuatan Cookies Kaya Gizi Dengan Proporsi Tepung Bekatul dan Tepung Kedelai
Open Access
- 28 February 2020
- journal article
- Published by Universitas Muhammadiyah Mataram in Jurnal Agrotek UMMat
- Vol. 7 (1), 30-36
- https://doi.org/10.31764/agrotek.v7i1.1906