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

• প্রধান লেখক: Pratiwi, Nikien (লেখক), , Eni Purwani, S.Si., M.Si (লেখক), , Siti Zulaekah, A., M.Si (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: 2016.
• বিষয়গুলি: Thesis; NonPeerReviewed
• অনলাইন ব্যবহার করুন: Connect to this object online

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...