Substitusi Tepung Sorgum Terhadap Elongasi Dan Daya Terima Mie Basah Dengan Volume Air Yang Proporsional
Introduction: Noodle is a food that much favored by different age groups, which are from children to adults. Generally, wet noodles made from wheat flour. However, considering the nutritional value and efforts to use local food, sorghum flour can be used as raw material for making wet noodle. Sorghu...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
2016.
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| Online Access: | Connect to this object online |
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