PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN
Rengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Negeri Semarang
2014-02-01
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| Series: | Rekayasa |
| Subjects: | |
| Online Access: | http://journal.unnes.ac.id/nju/index.php/rekayasa/article/view/5582 |
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