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Found 1 from your keywords: author=Kadir, Azuhrah Mawaddah

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KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM…

This study aimed to determine the effect of different formulations of multigrain flour consisting of whole wheat flour, brown rice flour, and cowpea flour on the physical, chemical, and sensory characteristics of steamed sponge cake. The method used was a non-factorial Completely Randomized Design (CRD) with 6 treatments and 3 replicates. The parameters observed were physical (degree of develop…

Edition: -
ISBN/ISSN: -
Collation: xiii, 101 hlm., ilus., tab.; 29 cm
Series Title: -
Call Number: T1754422025

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