KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK GELATO TEMPE DENGAN PENGGUNAAN BEBERAPA JENIS STARCH –BASED FAT REPLACER

Binardo Adi Seno, Karina Bianca Lewerissa

Open source

DOI: 10.33005/jtp.v14i2.2448
Published: 2021-01-18
Container: Jurnal Teknologi Pangan
Publisher: University of Pembangunan Nasional Veteran Jawa Timur
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.33005/jtp.v14i2.2448,
  title = {KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK GELATO TEMPE DENGAN PENGGUNAAN BEBERAPA JENIS STARCH –BASED FAT REPLACER},
  author = {Binardo Adi Seno and Karina Bianca Lewerissa},
  year = {2021},
  journal = {Jurnal Teknologi Pangan},
  doi = {10.33005/jtp.v14i2.2448},
  url = {https://doi.org/10.33005/jtp.v14i2.2448}
}

RIS

TY  - JOUR
TI  - KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK GELATO TEMPE DENGAN PENGGUNAAN BEBERAPA JENIS STARCH –BASED FAT REPLACER
AU  - Binardo Adi Seno
AU  - Karina Bianca Lewerissa
PY  - 2021
JO  - Jurnal Teknologi Pangan
DO  - 10.33005/jtp.v14i2.2448
UR  - https://doi.org/10.33005/jtp.v14i2.2448
ER  -

APA

Seno, B. A., & Lewerissa, K. B. (2021). KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK GELATO TEMPE DENGAN PENGGUNAAN BEBERAPA JENIS STARCH –BASED FAT REPLACER. Jurnal Teknologi Pangan. https://doi.org/10.33005/jtp.v14i2.2448

Source records

crossref · retrieved 2026-09-26T07:18:14.361Z