Pengaruh Penambahan Tepung Kacang merah pada Pembuatan Mie Basah Terhadap Komposisi Proksimat dan Daya Terima.
Background : The making of wet noodles can be done by mixing wheat flour and other flour. Red bean flour can be used as substituents of wheat flour because it contains higher protein than wheat flour that is 22.95%. Purpose : The purpose of this study is to evaluate the effect of red bean flour as a...
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| Principais autores: | , , |
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| Formato: | Livro |
| Publicado em: |
2013.
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| Assuntos: | |
| Acesso em linha: | Connect to this object online |
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