PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea mays L.) DALAM PEMBUATAN COOKIES
(1) Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
(2) Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
(3) Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
(*) Corresponding Author
DOI: https://doi.org/10.26858/jptp.v2i2.5167
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