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Department of Food Technology

  • Effect of Concentration of Sucrose and Porang Flour (Amorphophallus muelleri) on the Characteristics of Tomato Jam (Solanum lycopersicum) Pengaruh Konsentrasi Sukrosa dan Tepung Porang (Amorphophallus muelleri) Terhadap Karakteristik Selai Tomat (Solanum lycopersicum)

    Mohammad Bakhtiar Astari, Lukman Hudi
    • Tomato Jam (Solanum lycopersicum)
    • Sucrose
    • Porang Flour
    Downloads: 349 - Submitted 2023-02-13 - Posted 2023-02-22
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