Suyanto, Agus, Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang, Indonesia
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Vol 19, No 2 (2025) - Article
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition
Abstract PDF
Department of Agroindustrial Technology,
Faculty of Agriculture,
University of Trunojoyo Madura
Raya Telang St. PO BOX 2,
Kamal - Bangkalan - Jawa Timur
This work is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at journal.trunojoyo.ac.id