Pengaruh Substitusi Tepung Labu Kuning (Cucurbhita Moschata)Terhadap Kadar Proksimat Dan Kerenyahan Biskuit

• Main Authors: DEWI RATNASARI, Dewi (Author), , Eni Purwani, S.Si., M.Si (Author), , Pramudya Kurnia, STP, M.Agr (Author)
• Format: Book
• Published: 2015.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online

FLOUR THE INFLUENCE OF THE SUBSTUTION OF PUMPKIN (Curbita Moschata) OF LEVELS OF THE PROXIMATE AND CRUNCHY BISCUIT. Background: Pumpkin is source local food that can be an alternative to reduce comsumtion of wheat, because at the quantity has more and pumkin is source local food that has high vitami...