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May 31, 2024Journal of Applied Food and Nutrition

Development Of Jelly Gum From Corn (Zea mays L.) And Tempeh (Rhizopus sp.) To Support Healthy Snacking In School-Aged Children

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Authors

NMNi Kadek Indah Oktavia MurniadiVNVieta Annisa NurhidayatiARAnnisa Rizkiriani

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Cite This Study

Murniadi et al. (2024) studied this question.

synapsesocial.com/papers/68e67953b6db643587603355https://doi.org/10.17509/jafn.v5i1.70241
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