View of Effect of Concentration of Sucrose and Porang Flour (Amorphophallus muelleri) on the Characteristics of Tomato Jam (Solanum lycopersicum)

##article.return## Effect of Concentration of Sucrose and Porang Flour (Amorphophallus muelleri) on the Characteristics of Tomato Jam (Solanum lycopersicum) Download Download PDF