Author

Rosidah

Institution: State University of Semarang

Observed institution: State University of Semarang

OpenAlex ID: A5159409518

Pengaruh Lama Pemasakan Terhadap Kualitas Organoleptik, Kesukaan, Dan Kandungan Protein Pada Rendang Suir Ikan Tuna Payakumbuh

2025 · Hanifa Rianti, Bambang Sugeng, et al. · Food Science and Culinary Education Journal

PERBEDAAN SUSBTITUSI TEPUNG UDANG REBON (Acetes erythraeus) TERHADAP KUALITAS INDERAWI, UJI KESUKAAN, KANDUNGAN PROTEIN DAN KADAR AIR PADA SUS KERING TEPUNG MOCAF

2024 · Fifi Agdani, Rosidah, et al. · Food Science and Culinary Education Journal

Works count: 2

Citation count:

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