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Found 1 from your keywords: author=Sari, Monica Maya
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KARAKTERISTIK KIMIA DAN SENSORIS PANCAKE DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT…
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Sari, Monica Maya

This study aims to determine the effect of seaweed flour (Eucheuma cottonii) substitution on the chemical and sensory characteristics of pancakes. This research method used a Randomized Block Design (RAK) with different concentrations of seaweed flour substitution with 4 treatment levels (20% seaweed flour and 80% wheat flour, 30% seaweed flour and 70% wheat flour, 40% seaweed flour and 60% whe…

Edition
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ISBN/ISSN
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Collation
xv, 44 hlm.; ilus.; 29 cm
Series Title
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Call Number
T786522022