The effects of varying weight ratios of reconstituted flour (wheat cassava, corn, fermented cassava) on characteristics of white bread

Witono, Judy Retti; Starch Update 2009 : The 5th International Conference on Starch Technology

dc.contributor.author	Witono, Judy Retti
dc.contributor.author	Starch Update 2009 : The 5th International Conference on Starch Technology
dc.date.accessioned	2017-01-04T07:23:02Z
dc.date.available	2017-01-04T07:23:02Z
dc.date.issued	2009
dc.identifier.uri	http://hdl.handle.net/123456789/473
dc.description	Makalah disampaikan pada Starch Update 2009 : The 5th International Conference on Starch Technology. National Center for Genetic Engineering and Technology (BIOTEC). Bangkok, Thailand, September 24 - 25, 2009.	en_US
dc.publisher	National Center for Genetic Engineering and Biotechnology (BIOTEC)	en_US
dc.title	The effects of varying weight ratios of reconstituted flour (wheat cassava, corn, fermented cassava) on characteristics of white bread	en_US
dc.type	Conference Papers	en_US