Trisnawati, M. I., & Nisa, F. C. (2014). PENGARUH PENAMBAHAN KONSENTRAT PROTEIN DAUN KELOR DAN KARAGENAN TERHADAP KUALITAS MIE KERING TERSUBSTITUSI MOCAF. Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty.
Cita Chicago (17th ed.)Trisnawati, Merina Iing, i Fithri Choirun Nisa. PENGARUH PENAMBAHAN KONSENTRAT PROTEIN DAUN KELOR DAN KARAGENAN TERHADAP KUALITAS MIE KERING TERSUBSTITUSI MOCAF. Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty, 2014.
Cita MLA (9th ed.)Trisnawati, Merina Iing, i Fithri Choirun Nisa. PENGARUH PENAMBAHAN KONSENTRAT PROTEIN DAUN KELOR DAN KARAGENAN TERHADAP KUALITAS MIE KERING TERSUBSTITUSI MOCAF. Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty, 2014.