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Found 1 from your keywords: subject="Pila ampullacea"
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PENGARUH LAMA WAKTU PENGGORENGAN DENGAN METODE DEEP FRYING TERHADAP KARAKTERI…
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Saputra, Ade

This study aims to determine the effect of frying time using deep frying on the physical, chemical and sensory characteristics of the paddy field snail chips (Pila ampullacea) produced. This research was carried out from January 2021 to March 2021. This study used a randomized block design (RAK) with 3 treatment factors and was repeated 3 times. The treatment used a frying time of 20 minutes, 2…

Edition
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ISBN/ISSN
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Collation
xv, 45 hlm.: Ilus., tab.; 28 cm
Series Title
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Call Number
T546492021