Pengaruh Lama Penyimpanan dan Bentuk Substitusi Ubi Ungu terhadap Jumlah Total Mikroorganisme pada Bolu Kukus

• Main Authors: Renowening, Yuniars (Author), , Dwi Sarbini, S.ST., M.Kes (Author), , Eni Purwani, S.Si., M.Si (Author)
• Format: Book
• Published: 2016.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online

Steamed sponge is a food that preferred by Indonesian people. The main ingredients of a sponge cake is flour. Efforts should be made to reduce the use of wheat flour was by developing local food ingredients. Purple sweet potato has the advantage that capable be substituents for other materials eithe...