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Found 1 from your keywords: author=Irawan, Dani
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KARAKTERISTIK KUE GANDUS DENGAN SUBSTITUSI TEPUNG BERAS HITAM (ORYZA SATIVA L…
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Irawan, Dani

This study aimed to determine the effect of substitution of black rice flour (Oryza sativa L. Indica) on the physical, chemical and sensory characteristics of gandus cake. This study used a Non-Factoral Completely Randomized Design (CRD) with 6 levels of treatment and each treatment was repeated 3 times. The treatment was black rice flour substitution (0%, 20%, 40%, 60%, 80%, and 100%). Paramet…

Edition
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ISBN/ISSN
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Collation
xiv, 45 hlm.; ilus.; 29 cm
Series Title
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Call Number
T868962023