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

• Autores principales: Kahara, Dina Gati (Autor), , Pramudya Kurnia, STP, M.Agr (Autor), , Endang Nur W., SST., M.Si. Med (Autor)
• Formato: Libro
• Publicado: 2016.
• Materias: Thesis; NonPeerReviewed
• Acceso en línea: 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...