Pengaruh Substitusi Tepung Biji Rambutan Terhadap Warna dan Daya Terima Biskuit Ubi Garut

• 主要な著者: Pradipta, Raden roro Ayuning Dyah (著者), , Eni Purwani, S.Si., M.Si (著者), , Rusdin Rauf, S.TP., MP (著者)
• フォーマット: 図書
• 出版事項: 2016.
• 主題: Thesis; NonPeerReviewed
• オンライン･アクセス: Connect to this object online

Arrowroot biscuits is biscuit made from arrowroot flour. Rambutan seeds flour can be used as substituents of arrowroot biscuit. The impact of the rambutan seeds flour substitution will effect of colors and acceptabillity on arrowroot biscuits. The purpose of this study was to determine the effect th...