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Found 1 from your keywords: author=Rahmansyah, Agung
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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPU…
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Rahmansyah, Agung

Lotus seeds (Nelumbo nucifera) can be made into flour because they contain high levels of carbohydrates, in general, making noodle snacks will use wheat flour, wheat flour tends to be only rich in carbohydrates, in contrast to lotus seed flour which has a more complex content. So lotus seed flour can be a substitute material in making dry noodle snacks. This study aimed to determine the effect …

Edition
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ISBN/ISSN
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Collation
xv, 67 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1717272025