Molecular Gastronomi Methods in Es Teller: Jellification Technique
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Journal article with DOI
Gusnadi, D., Taufiq, R., & Baharta, E. (2021). Uji Oranoleptik Dan Daya Terima Pada Produk Mousse Berbasis
Tapai Singkong Sebegai Komoditi Umkm Di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883-2888.
Doi: Https://Doi.Org/10.47492/Jip.V1i12.606
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Irawan, M. A., Saepulloh, A., & Pardede, M. L. (2021). Penerapan Metode Cost Reduction Terhadap Bahan
Baku Pedagang Kuliner Minuman Es Teler. Jurnal Bina Bangsa Ekonomika, 14(2), 329-336. Retiveried
https://jbbe.lppmbinabangsa.id/index.php/jbbe/article/view/86/73
Gusnadi, D., Taufiq, R., & Baharta, E. (2021). Uji Oranoleptik Dan Daya Terima Pada Produk Mousse Berbasis
Tapai Singkong Sebegai Komoditi Umkm Di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883-
Retiveried https://stp-mataram.e-journal.id/JIP/article/view/606/501
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Ardiansyah, F. (2022). TA: Perancangan Buku Fotografi Esai Tenun Gedog sebagai Media Pelestarian Budaya
Tradisional Kabupaten Tuban (Doctoral dissertation). Universitas Dinamika, Surabaya.
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Winarno, F. G., & Winarno, S. A. A. (2017). Gastronomi Molekuler. Gramedia Pustaka Utama.
A This, Herve. 2006. Exploring The Science Of Flavor. New York: Colombia University
DOI: https://doi.org/10.33633/str.v3i1.7660
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