Pengaruh Penambahan Tepung Kacang merah pada Pembuatan Mie Basah Terhadap Komposisi Proksimat dan Daya Terima.

• Asıl Yazarlar: Sulistyowati, Erna (Yazar), , Eni Purwani, S.Si., M.Si (Yazar), , Pramudya Kurnia, STP, M.Agr (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: 2013.
• Konular: Thesis; NonPeerReviewed
• Online Erişim: Connect to this object online

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...