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Nutritional and sensory characteristics of tiwul made from ..:
Ambarsari Indrie
;
Endrasari Retno
;
Anomsari Selvia Dewi
https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_04008.pdf. , 2022
Link:
https://doi.org/10.1051/e3sconf/202236104008
RT Journal T1 <Title>Nutritional and sensory characteristics of tiwul made from different fortified tuber flours</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cd11a930e68643e09a217bbad3776dd7&Exemplar=1&LAN=DE A1 Ambarsari Indrie A1 Endrasari Retno A1 Anomsari Selvia Dewi PB EDP Sciences YR 2022 K1 Environmental sciences K1 GE1-350 JF https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_04008.pdf LK http://dx.doi.org/https://doi.org/10.1051/e3sconf/202236104008 DO https://doi.org/10.1051/e3sconf/202236104008 SF ELIB - SuUB Bremen
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