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

• প্রধান লেখক: Hayuningsih, Listiyani (লেখক), , Dwi Sarbini, S.ST., M.Kes (লেখক), , Rusdin Rauf, S.TP., M.P (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: 2013.
• বিষয়গুলি: Thesis; NonPeerReviewed
• অনলাইন ব্যবহার করুন: 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...