Substitusi Tepung Labu Kuning Terhadap Tingkat Pengembangan Dan Daya Terima Cake Labu Kuning

• Asıl Yazarlar: NURCAHYAWATI, Alfiah Dwi (Yazar), , Eni Setyowati, SE, M.Si (Yazar), , Rusdin Rauf, S.TP., M.P (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: 2015-02.
• Konular: Thesis; NonPeerReviewed
• Online Erişim: Connect to this object online

Background : Indonesian great effort to reduce consumption of wheat flour is changing or substitute to another flour resources based on pumpkin. Pumpkin flour have contain high of pro vitamin A or β-carotene 180SI/100 gram of pumpkin to make our vision better and help maintain the body's tissue...