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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
2016.
|
| Subjects: | |
| Online Access: | Connect to this object online |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|