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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Physical Quality, Crude Fiber Content, and Sensory of Steamed Dodol Using Cow Milk and Red Rice Flour
Hatta W.
Aip Conference Proceedings
Published: 2023
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1063/5.0144548Other files and links
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Food scienceSciences
RecipeSciences
Quality (philosophy)Sciences
Cow milkSciences
Sensory systemSciences
Rice flourSciences
FiberSciences
MathematicsSciences
ChemistrySciences
BiologySciences
Raw materialSciences
Organic chemistrySciences
NeuroscienceSciences
EpistemologySciences
PhilosophySciences