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Found 1 from your keywords: author=Vernanda, Vika

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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG GANYONG…

The objective of this research was to determine the effect of ganyong flour addition and cooking time on the physical, chemical, and sensory characteristicsof udon. This research was conducted at the Laboratory of Agricultural Chemistry, and Laboratory of Evaluation Sensory, Agricultural Faculty, Sriwijaya University, Palembang, from January to May 2017. The experiment used a Factorial Complete…

Edition: -
ISBN/ISSN: -
Collation: x, 46 hlm.; ill.; tab.; 28 cm.
Series Title: -
Call Number: T203162017

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