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

• Main Authors: Nurmadiani, Effa (Author), , Pramudya Kurnia, STP, M.agr (Author), , Eni Purwani, SSi., MSi (Author)
• Format: Book
• Published: 2015-10-28.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online

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...