Daya Pembengkakan (Swelling Power) Campuran Tepung Kimpul (Xanthosoma sagittifolium) dan Tepung Terigu Terhadap Tingkat Pengembangan dan Kesukaan Sensorik Roti Tawar

• Главные авторы: Hidayati, Farida Umi Nur (Автор), , Rusdin Rauf, S.TP., M.P (Автор), , Dwi Sarbini, S.ST., M.Kes (Автор)
• Формат: ‌
• Опубликовано: 2013.
• Предметы: Thesis; NonPeerReviewed
• Online-ссылка: Connect to this object online

Swelling power is the power flour to inflate, influenced by many factors such as amylase, amylopectin and temperature. One of the factors that influence the expansion levels of bread is a swelling power. This research aims to know influence of swelling power ratio of mixture of Xanthosoma sagittifol...