E3S Web of Conferences

Nutritional and sensory characteristics of tiwul made from different fortified tuber flours

Indrie Ambarsari, Retno Endrasari and Selvia Dewi Anomsari

E3S Web Conf., 361 (2022) 04008

Published online: 29 November 2022

DOI: 10.1051/e3sconf/202236104008

Indrie Ambarsari

Retno Endrasari

Selvia Dewi Anomsari

Articles written by ALL the selected authors (AND)

Articles written by ANY OF the selected authors (OR)