Pengaruh Substitusi Tepung Ubi Ungu dan Lama Penyimpanan Terhadap Kadar Air dan Jumlah Total Mikrobia Pada Bolu Kukus

Sponge cake is a product made from wheat flour. Wheat flour consumption tends to increase every year, therefore it needs to reduce the dependence on wheat flour consumption by utilizing the purple sweet potato that is converted into flour. Purple sweet potato flour rich in antioxidant, low glycemic...

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Bibliographic Details
Main Authors: Pratiwi, Nikien (Author), , Eni Purwani, S.Si., M.Si (Author), , Siti Zulaekah, A., M.Si (Author)
Format: Book
Published: 2016.
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3rd Floor Main Library

Holdings details from 3rd Floor Main Library
Call Number: A1234.567
Copy 1 Available