Pengaruh Proporsi Tepung Ubi Jalar Ungu (Ipomoea Batatas L.) Dan Tepung Kacang Merah (Phaseolus Vulgaris L.)Pratanak Pada Pembuatan Food Bar Terhadap Daya Patah Dan Daya Terima

• Main Authors: Wulandari, Anggraini (Author), , Retty Ikawati, S.TP., M.Sc (Author), , Luluk Ria Rakhma, S.Gz., M.Gizi (Author)
• Format: Knjiga
• Izdano: 2017.
• Teme: Thesis; NonPeerReviewed
• Online dostop: Connect to this object online

Purple sweet potato is local food that can be processed into food bar. Parboiled red bean flour can be used to increase the fiber content. Purple sweet potato flour with red beans parboiled flour may affect the chemical quality, physical quality and sensory quality of the food bar. The purpose of th...