[1]
Hardoko, H. et al. 2020. SUBSTITUSI TEPUNG SINGKONG TERHADAP TEPUNG TERIGU DAN PENAMBAHAN PROTEIN DALAM PEMBUATAN MI KERING [SUBSTITUTION OF CASSAVA FLOUR TO WHEAT FLOUR AND THE ADDITION OF PROTEIN IN MAKING DRY NOODLE]. FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology). 4, 1 (May 2020), 46–62.