Pengaruh Substitusi Tepung Jagung Terhadap Jumlah Total Mikroorganisme dan Daya Terima Pada Bolu Kukus

• Asıl Yazarlar: Anisa, Aulia Nurul (Yazar), , Dwi Sarbini, S.ST., M.Kes (Yazar), , Luluk Ria Rakhma, S.Gz., M.Gizi (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: 2016.
• Konular: Thesis; NonPeerReviewed
• Online Erişim: Connect to this object online

Steamed sponge is a traditional food that favored people. The basic ingredients of steamed sponge are wheat flour. Efforts to reduce the use of wheat flour was by the use of local food such as corn. Corn has the advantage of containing vitamin A and vitamin E, has a low GI value, has a lower water c...