[1]
Astuti, S., zulferiyenni, zulferiyenni and Yuningsih, N.N. 2015. PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy]. Jurnal Teknologi & Industri Hasil Pertanian. 20, 1 (Mar. 2015), 25–37. DOI:https://doi.org/10.23960/jtihp.v20i1.25 - 37.