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August 23, 2024Jurnal Pendidikan Tata Boga dan TeknologiOpen Access

The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins

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FSFebrita SariWGWiwik GusnitaState University of PadangKKKasmita KasmitaState University of Padang

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Cite This Study

Sari et al. (2024) studied this question.

synapsesocial.com/papers/68e5b3bab6db64358754cf66https://doi.org/10.24036/jptbt.v5i3.16539
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