Wang, C.C.R. and Nugrahedi, Probo Y. and Johan, Y. Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread. Food Research.
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Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread.pdf Download (525kB) | Preview |
| Item Type: | Article |
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| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Depositing User: | Mr Probo Yulianto Nugrahedi |
| Date Deposited: | 05 Dec 2025 04:51 |
| Last Modified: | 05 Dec 2025 04:51 |
| URI: | http://repository.unika.ac.id/id/eprint/39064 |
| Keywords: | UNSPECIFIED |
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