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Found 1 from your keywords: author=Fitri Yr, Muhammad Iqba...

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PENGARUH PROPORSI TEPUNG PENYALUT BERBASIS MOCAF-MAIZENA DAN LAMA PENGGORENGA…

The purpose of this research is to determine the effect of the proportion of flour coating and the length of frying time on the physical and chemical characteristics of fried foods. This research used factorial randomized group design (RAK) and non-factorial randomized group design (RAK). Factorial randomized group design (RAK) was used on the parameters of fat content, moisture content, and te…

Edition: -
ISBN/ISSN: -
Collation: xiv, 64 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1449332024

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