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Vol 4, No 2 (2014) Substitusi Tepung Terigu dengan Tepung Kentang (Solanum Sp) Pada Pembuatan Cookies Kentang Abstract  PDF
Inda Three Anova, Wilsa Hermianti, Silfia Silfia
 
Vol 6, No 1 (2016) Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas Abstract  PDF
Wilsa Hermianti, Firdausni Firdausni
 
Vol 2, No 1 (2012) Pengaruh Substitusi Tepung Pisang Terhadap Mutu Kue Kering Abstract  PDF
Sifia Silfia
 
Vol 13, No 1 (2023) Pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified Cassava Flour) Abstract
Vlio Lina Monalisa, Fauzan Azima, Rina Yenrina, Tuty Anggraini
 
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