Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as A Thickener

Nurrahman, . and Suyanto, Agus and Ayuningtyas, Annisa and Yonata, Diode (2024) Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as A Thickener. Current Research in Nutrition and Food Science, 12 (2). pp. 727-736. ISSN 2347-467X

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Item Type: Article
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Nurrahman
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/8259

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