PENGARUH SUBSTITUSI TEPUNG SUKUN DENGAN TEPUNG AGAR TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS BREADFRUIT BAR

• المؤلفون الرئيسيون: , BESTARI AZAM MALIK, , Prof. Dr. Ir. Y. Marsono, MS.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/132434/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72968
• المؤسسة: Universitas Gadjah Mada

Increasing demand on wheat-flour based food results in increasing wheat flour import. Most of wheat flour traded is white flour which is low in dietary fiber. To reduce utilization ofwheat flour, local food flour can be used to subtitute wheat flour and to increase the diet...