Pengaruh Substitusi Tepung Sorgum TanpaSosoh Terhadap Warna Dan Daya Patah Biskuit
Introduction: Whole sorghum flour potentially be used as flour for biscuits processed into a much-loved by the people. Determinants of quality biscuits namely chemical properties, sensory, and physical properties. Broken power and the color is part of the physical properties of biscuits. Objective:...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
2017.
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| Subjects: | |
| Online Access: | Connect to this object online |
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Internet
Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |