Pengaruh Substitusi Tepung Labu Kuning (Cucurbita Moschata) Dalam Pembuatan Pancake Terhadap Kadar Β-Karoten Dan Daya Terima
Introduction: The nutrition level contains in the pumpkin flour contains is not faraway different from the wheat, indeed, the level of β-carotene in the pumpkin flour is higher (180 SI/ g). β-carotene has stable characteristic in the food processing. Pancake is a pastry product made of flour which i...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
2016-10-29.
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Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |