Pengaruh Penggunaan Substitusi Tepung Labu Kuning(Cucurbhitamoschata) Pada Pembuatan Roti Tawar Ditinjau DariTingkat Pengembangan Dan Daya Terima

Background:Pumpkin is a food that has the potential to be developed into flour, as an alternative that reduce the consumption of wheat flour increases in recent 3 years (2012-2014).To substitution pumpkin flour baking test white be done as food diversification efforts. Objective: Todetermine the eff...

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Main Authors: Nurmadiani, Effa (Author), , Pramudya Kurnia, STP, M.agr (Author), , Eni Purwani, SSi., MSi (Author)
Formato: Livro
Publicado em: 2015-10-28.
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