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Nurainy, F., Nawansih, O. and Sitanggang, M.M. 2018. PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]. Jurnal Teknologi & Industri Hasil Pertanian. 23, 1 (Mar. 2018), 21–30. DOI:https://doi.org/10.23960/jtihp.v23i1.21-30.