Pemanfaatan Tepung Kedelai Sebagai Bahan SubstitusiSus Kering Tepung Mocaf Dengan Variasi Penambahan Jahe

• Κύριοι συγγραφείς: Layla, Noor (Συγγραφέας), , Dr. Nanik Suhartatik, S.TP., M.P (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: 2015.
• Θέματα: Thesis; NonPeerReviewed
• Διαθέσιμο Online: Connect to this object online

Dry choux pastry is one of choux pastry that originated from a mixture of water, salt, margarine, flour, and eggs that have a crunchy texture. Dry choux pastry not only produced with standard materials from wheat flour, but can be produced from other types of flour such as mocaf flour and soybean fl...