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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81084
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dc.contributor.authorDian Herawati-
dc.contributor.authorF. Simanjuntak-
dc.contributor.authorElvira Syamsir-
dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorD. Briawan-
dc.date.accessioned2016-06-21T05:54:23Z-
dc.date.available2016-06-21T05:54:23Z-
dc.date.issued2015-
dc.identifier.citationInternational Food Research Journal Faculty of Food Science and Technology Universiti Putra Malaysia; Vol.22; No.2; 2015; Hal.684-690id
dc.identifier.issn1985-4668-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81084-
dc.language.isoidid
dc.publisherInternational Food Research Journal Faculty of Food Science and Technology Universiti Putra Malaysiaid
dc.titlePhysicochemical properties of sweet potato cookies fortified with some nutrientsid
dc.typeArticleid
Appears in Collections:Food Science and Technology

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