Authors
Ni Komang Tara Nisa Aryanti, Culinary Arts Education, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
Soenar Soekopitojo, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
Mazarina Devi, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
Rumman Rumman, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
Setiyaki Raihan Amanat, Faculty of Vocational Studies, Universitas Negeri Malang, Jl. Semarang, No. 5, Malang 65145, IndonesiaFollow
Norhidayah Abdullah, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Selangor Puncak Alam Campus 42300 Puncak Alam, Selangor MalaysiaFollow
Recommended Citation
Aryanti, Ni Komang Tara Nisa; Soekopitojo, Soenar; Devi, Mazarina; Rumman, Rumman; Amanat, Setiyaki Raihan; and Abdullah, Norhidayah
(2025)
"The Fect of Adding Corn Tapai (Zea mays L.) On The Chemical and Organoleptic of Wingko,"
Bulletin of Culinary Art and Hospitality: Vol. 5:
Iss.
2, Article 4.
DOI: https://doi.org/10.17977/um069v5i22025p73-78
Available at:
https://citeus.um.ac.id/bocah/vol5/iss2/4
