Pengaruh Substitusi Tepung Tempe Terhadap Kadar Beta Karoten, Warna Dan Daya Terima Biskuit Ubi Jalar Ungu
Purple sweet potato has a high content of beta carotene and can be processed into biscuits. Tempeh flour can be used as an ingredient in the manufacture of biscuits made from purple sweet potato to increase protein content. The use of purple sweet potato flour and tempeh flour can affect the chemica...
Saved in:
Main Authors: | Kusuma, Ayu Yahya (Author), , Pramudya Kurnia, STP., M.Agr (Author), , Endang Nur W, SST., M.Si Med (Author) |
---|---|
Format: | Book |
Published: |
2016.
|
Subjects: | |
Online Access: | Connect to this object online |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Pengaruh Substitusi Tepung Ubi Jalar Oranye Pada Pembuatan Apem Ditinjau Dari Kadar Β-Karoten Dan Daya Terima
by: Khasanah, Lutfi Nurul, et al.
Published: (2016) -
Pengaruh Substitusi Tepung Jamur Tiram Terhadap Tingkat Kekerasan dan Daya Terima Tepung Biskuit Ubi Jalar Ungu
by: Putri, Afika Iknar Wijaya
Published: (2016) -
Subsitusi Tepung Ubi Jalar Ungu Pada Cup Cake Terhadap Tingkat Keempukan Dan Daya Terima
by: Chasanah, Nidya Nur, et al.
Published: (2015) -
Pengaruh Substitusi Tepung Ubi Jalar Kuning Terhadap TingkatPengembangan Dan Daya Terima Roti Tawar
by: ARUM SARI, PUTRI REJEKI, et al.
Published: (2015) -
Pengaruh Substitusi Tepung Biji Rambutan Terhadap Warna dan Daya Terima Biskuit Ubi Garut
by: Pradipta, Raden roro Ayuning Dyah, et al.
Published: (2016)