{"title":"Physical quality, crude fiber content, and sensory of steamed Dodol using cow milk and red rice flour","authors":"W. Hatta, S. Syawal, F. N. Yuliati","doi":"10.1063/5.0144548","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":266604,"journal":{"name":"PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1063/5.0144548","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}