UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

• 主要な著者: Rizki Nurmalya Kardina (著者), Andhini Eka S (著者)
• フォーマット: 図書
• 出版事項: Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya, 2018-08-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

This study aims to determine whether substitution of wheat flour with red bean flour in the  manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage g...