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: | Annisa Alfiana, Trias (Author), , Eni Purwani, S.Si., M.Si (Author), , Rusdin Rauf, S.TP., M.P (Author) |
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Format: | Book |
Published: |
2017.
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Online Access: | Connect to this object online |
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