Kadar Betakaroten, Tingkat Pengembangan Dan Daya Terima Bakpao Dengan Substitusi Tepung Labu Kuning

• मुख्य लेखकों: Pamungkas, Novia Putri (लेखक), , Pramudya Kurnia, STP.,M. Agr (लेखक), , Rusdin Rauf. STP., MP (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2016.
• विषय: Thesis; NonPeerReviewed
• ऑनलाइन पहुंच: Connect to this object online

Introduction: Diversification of food is useful for reducing dependence on certain foods such as flour. One effort to overcome this dependence is by developing the use of local food for example yellow pumpkin. Pumpkin is be one alternative for the substitution of wheat flour as pumpkins grow in Indo...