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

• 主要な著者: Renowening, Yuniars (著者), , Dwi Sarbini, S.ST., M.Kes (著者), , Eni Purwani, S.Si., M.Si (著者)
• フォーマット: 図書
• 出版事項: 2016.
• 主題: Thesis; NonPeerReviewed
• オンライン･アクセス: 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...