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Found 1 from your keywords: author=Yolanda, Rizky

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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DONAT BERBAHAN MODIFIED CASSAVA FLOUR…

The objective of this research was determine the effect of egg white addition and fermentation time on physical, chemical, and sensory characteristics of mocaf (modified cassava flour) doughnut. The research used a Factorial Random Block Design consisting of two factors and was carried out in triplicates. The first factor was egg white (A factor) addition consisting of two levels, namely powder…

Edition: -
ISBN/ISSN: -
Collation: vii, 40 hlm.; ill.; tab.; 28 cm.
Series Title: -
Call Number: T192802017

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