Pengaruh Substitusi Tepung Kulit Pisang Raja Terhadap Kadar Serat dan Daya Terima Cookies

• मुख्य लेखकों: Kahara, Dina Gati (लेखक), , Pramudya Kurnia, STP, M.Agr (लेखक), , Endang Nur W., SST., M.Si. Med (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2016.
• विषय: Thesis; NonPeerReviewed
• ऑनलाइन पहुंच: Connect to this object online

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...