Daya Pembengkakan (Swelling power) Campuran Tepung Ganyong dan Tepung Terigu terhadap Tingkat Pengembangan dan Daya Terima Roti Tawar

• Main Authors: Hayuningsih, Listiyani (Author), , Dwi Sarbini, S.ST., M.Kes (Author), , Rusdin Rauf, S.TP., M.P (Author)
• פורמט: ספר
• יצא לאור: 2013.
• נושאים: Thesis; NonPeerReviewed
• גישה מקוונת: Connect to this object online

Swelling power is the power of flour to inflate. canna has a good potential for bakery products because it has a high viscosity and gel strength. Organoleptic properties of white bread in canna flour including color, flavor, aroma and texture. The purpose of this research was to determine swelling p...