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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| Formatua: | Liburua |
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2017.
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