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Found 1 from your keywords: author="Situmorang, Welman"
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KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMAN…
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Situmorang, Welman

This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely Randomized Design (CRD) with 2 treatment factors the purple sweet potato flour concentrations (25%, 35%) and glucomannan concentrations (1%, 2%, 3%, 4%), with 3 replications and further testing using…

Edition
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ISBN/ISSN
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Collation
xvii, 123 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1757202025