Inulin Gembili Bulbs (Dioscoreaesculenta) application At Sweet Bread Products to Increase Fiber, Physical Properties and level of acceptance

• मुख्य लेखकों: Arintina Rahayuni (लेखक), Cahyo Hunandar (लेखक), Yuwono Setiadi (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: UPPM, Poltekkes Kemenkes Semarang, 2015-08-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

This research we increase the amount of fiber in sweet bread and reducing fat, but still tasty, soft. The fiber material used is inulin extracted from gembili tubers which has the similar as fat (mouthfeel). The study was conducted in two stages, introduction stage to obtain formulations of fiber in...