Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
    See More
Found 1 from your keywords: author="Gunawan, M Syahrul"
cover
KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG H…
Comment Share
Gunawan, M Syahrul

This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated three times. The first factor was the type of germinated mung bean flour (A), the second factor was the sub…

Edition
-
ISBN/ISSN
-
Collation
x, 44 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T811352022