Pengaruh Lama Penyimpanan Terhadap Kadar Air Dan Jumlah Mikrobia Pada Mi Basah Dari Komposit Tepung Ubi Jalar Ungu Dan Tepung Tapioka
Purple sweet potato flour has the characteristics of amylose and amylopectin which is almost like wheat flour so it can be processed into a wet noodle. Tapioca flour can be used as an adhesive in wet noodle dough from purple sweet potato flour so that the dough does not fragile. The purpose of this...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
2017.
|
| Subjects: | |
| Online Access: | Connect to this object online |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!