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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| Main Authors: | , |
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| Format: | Book |
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Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya,
2018-08-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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