Najih, Luqman, Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang, Indonesia

• Vol 2, No 2 (2011): Kajian Pangan dan Gizi - Articles
  MUTU GIZI DAN ORGANOLEPTIK SUSU TEMPE FERMENTASI DENGAN PENAMBAHAN JENIS BAHAN PENGENTAL
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Jurnal Pangan dan Gizi  ISSN (print) 2086-6429 | 2086-6429  (online) Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang W : https://jurnal.unimus.ac.id/index.php/JPDG  E : [email protected], [email protected]

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