yusuf, Muh, Progam Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang

• Vol 9, No 2 (2019): Kajian Pangan dan Gizi - Articles
  STABILITAS ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS HITAM BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN
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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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