Komposisi Proksimat, Tingkat Kekerasan Dan Daya Terima Brownies Yang Dibuat Dengan Menggunakan Jenis Telur Yang Berbeda

• मुख्य लेखकों: Wahyuningsih, Sri (लेखक), , Pramudya Kurnia, STP, M.Agr (लेखक), , Rusdin Rauf, STP., MP (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2014-12.
• विषय: Thesis; NonPeerReviewed
• ऑनलाइन पहुंच: Connect to this object online

Background : The heeded of food is increase suitable to the increasing the number of inhabitant. The one of food that producted suitable to the quality and quantity is brownies. In making of brownies, the kind of egg is very important to determine structure, softer and stringer of brownies. Purpose...