| Issue | Title | |
| Vol 2, No 1 (2020): Publication in Press | Formulasi tepung terigu, mocaf dan pure labu kuning (Cucurbita moschata) terhadap kadar serta kasar, lemak dan karakteristik sensoris bolu kukus | Abstract PDF |
| Astri Radiani, Hudaida Syahrumsyah, Bernatal Saragih | ||
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This journal is jointly published by Agricultural Products Technology Department, Mulawarman University, Indonesia and Indonesian Association of Food Technologist (PATPI) Kalimantan Timur. |
