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Found 1 from your keywords: author="Wahyudi, Pebri "

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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ROTI KOENG DENGAN SUBSTITUSI TEPUNG T…

Physical, Chemical and Sensory Characteristics of Koeng Bread with Substitution of Beneng Taro (Xanthosoma undipes K. Koch) Flour. This study aimed to determine the physical, chemical and sensory characteristics of koeng bread with substitution of beneng taro flour. This study used statistical analysis of non-factorial Randomized Group Design. The treatment factor was the formulation of wheat f…

Edition: -
ISBN/ISSN: -
Collation: xiv, 76 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1649852025

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