Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning

Authors

Yani Subaktilah , Agung Wahyono , Silvia Oktavia Nur Yudiastuti , Qurrota A’yun Mahros

DOI:

10.25047/jii.v21i1.2629

Published:

30-04-2021

Issue:

Vol. 21 No. 1 (2021): April

Keywords:

Labu kuning, Brownies Labu Kukus, tepung labu, Karakteristik kimia

Article

How to Cite

Subaktilah, Y., Wahyono, A., Yudiastuti, S. O. N., & Mahros, Q. A. (2021). Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning. Jurnal Ilmiah Inovasi, 21(1), 18–21. https://doi.org/10.25047/jii.v21i1.2629

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