Pengaruh Perbedaan Konsentrasi Perendaman Larutan Na Sitrat Terhadap Perubahan Berat Setelah Pemasakan Dan Daya Terima Nasi Jagung

• Asıl Yazarlar: Dewati, Iput (Yazar), , Fitriana Mustikaningrum, S.Gz., M.Sc (Yazar), , Pramudya Kurnia, STP., M.Agr (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: 2017.
• Konular: Thesis; NonPeerReviewed
• Online Erişim: Connect to this object online

Background: Corn is a commodity that needs to be considered, in addition to easy to get corn also has a big opportunity to be developed as an alternative staple food because it has particularly primary nutrient content. In the manufacturing process using immersion phase with Na Citrate solution that...