Pengaruh Substitusi Tepung Kulit Pisang Raja Terhadap Kadar Serat dan Daya Terima Cookies
Introduction: Banana (Musa parasidiaca) peel has a high content of crude fiber and can be processed into cookies. Banana peel flour can be used as an ingredient in the making of cookies to increase fiber content. The use of banana peel flour and can affect the chemical quality, physical quality and...
Saved in:
Main Authors: | Kahara, Dina Gati (Author), , Pramudya Kurnia, STP, M.Agr (Author), , Endang Nur W., SST., M.Si. Med (Author) |
---|---|
Format: | Book |
Published: |
2016.
|
Subjects: | |
Online Access: | Connect to this object online |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Kadar Beta Karoten dan Daya Terima Cookies Garut dengan Substitusi Tepung Labu Kuning
by: Noviati, Titik Dwi, et al.
Published: (2016) -
Pengaruh Substitusi Tepung Bonggol Pisang Terhadap Tingkat Pengembangan Dan Daya Terima Donat
by: PANGESTHI, ENDHARI WAHYU, et al.
Published: (2015) -
PENGARUH SUBSTITUSI TEPUNG PISANG KEPOK PUTIH PADA EGGROLL TERHADAP KADAR VITAMIN C DAN DAYA TERIMA
by: ANGGRAINI, SINTA, et al.
Published: (2016) -
Pengaruh Substitusi Tepung Bonggol Pisang Ambon (Musa paradisiaca ) Terhadap Tingkat Kekerasan Dan Daya Terima Cookies
by: Septiana, Riska, et al.
Published: (2013) -
Pengaruh Substitusi Tepung Tapioka Dengan Tepung Kulit Pisang Kepok Terhadap Kandungan Gizi, Serat Pangan dan Daya Terima Bakso Daging
by: Anissa Pratiwi Darmawan,
Published: (2021)