PENGARUH SUBSTITUSI TEPUNG LABU KUNING DENGAN TEPUNG AGAR TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS PUMPKIN BAR
Pumpkin is a local comodity that can be processed into pumpkin flour and to be used to substitute wheatflour utilization of wheat flour in baking products. Addition of agar flour increased the fiber content but might affect the properties of the product. The aim of the research were to determin...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/132431/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72965 |
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| 機構: | Universitas Gadjah Mada |