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The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour

DOI : 10.59188/eduvest.v6i5.52796
Lucielya Jevita Kenenbudi (1), Retnani Rahmiati (2), Fadjar Kurnia Hartati (3), Imania Ayu Wulandari (4)
(1) Unversitas Dr. Soetomo Surabaya, Indonesia
(2) Unversitas Dr. Soetomo Surabaya, Indonesia
(3) Unversitas Dr. Soetomo Surabaya, Indonesia
(4) Akademi Pariwisata Majapahit, Indonesia
5980-5988
Abstract : 1
PDF : 0
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