View of THE EFFECT OF THE RATIO OF KEPOK BANANA FLOUR (Musa paradisiaca formatypica) AND RED BEAN FLOUR (Phaseolus vulgaris L.) ON THE CHARACTERISTICS OF BISCUITS

Return to Issue Details THE EFFECT OF THE RATIO OF KEPOK BANANA FLOUR (Musa paradisiaca formatypica) AND RED BEAN FLOUR (Phaseolus vulgaris L.) ON THE CHARACTERISTICS OF BISCUITS Download Download PDF