Pengaruh Penggunaan Tepung Biji Kecipir (Psophocarpus Tetragonolobus L.) Sebagai Substitusi Tepung Beras Dalam Pembuatan Kue Apem Terhadap Kadar Protein Dan Daya Terima
THE IMPACT OF USING WINGED BEAN FLOUR (Psophocarpus tetragonolobus L.) AS A SUBSTITUTION OF RICE FLOUR IN MAKING APEM CAKE TO THE CONCENTRATION OF PROTEIN AND RECEPTIVITY Introduction : The highest nutrients content of apem cake is carbohydrate (39,55 %), because of the main ingredient for making ap...
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| Format: | Book |
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2016-10-27.
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