Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning
Anggita Nugrahanto(1*), Sutardi Sutardi(2), Umar Santoso(3)
(1) GADJAH MADA UNIVERSITY
(2) Department Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada
(3) Department Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada and A
(*) Corresponding Author
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DOI: https://doi.org/10.22146/ifnp.62700
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