Tingkat Pengembangan Dan Daya Terima Cupcake Dari Beberapa Varietas Tepung Jagung Terfermentasi

• প্রধান লেখক: Sukeksi, Yoshima Intan (লেখক), , Pramudya Kurnia, STP, M.Agr (লেখক), , Rusdin Rauf, S.TP., M.P (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: 2015.
• বিষয়গুলি: Thesis; NonPeerReviewed
• অনলাইন ব্যবহার করুন: Connect to this object online

Background: The food made from wheat flour led to the economy and nutrition problem. Efforts to anticipate the use of wheat flour is to produce flour based food local, for example modified corn flour with the fermentation. The fermented corn flour as the ingredient of cupcake can compose the develop...