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

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...

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Bibliographic Details
Main Authors: Rizki Nurmalya Kardina (Author), Andhini Eka S (Author)
Format: Book
Published: Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya, 2018-08-01T00:00:00Z.
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3rd Floor Main Library

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