Loveitasari, Diana, Program Studi D3 Gizi, Akademi Gizi Karya Husada Kediri, Indonesia

• Vol 8 No 2 (2021): Scientific Journal of Food Technology (September) - Articles
  The Effect of Combined Formulation Between Mung Bean Flours and Carrot Flours Towards Cookies’s Water Content and Acceptability
  Abstract  PDF