The purpose of this study was to determine the preferences and acceptance as well as differences in terms of texture and flavor of the brown rice flour in the manufacture of steamed sponge
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P 2016 H 288
P1241010137
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Judul Seri
-
No. Panggil
P 2016 H 288
Penerbit
Jakarta :
Sekolah Tinggi Pariwisata Trisakti.,
2016
