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Found 2 from your keywords: subject="Teknologi pembuatan m...
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KARAKTERISTIK FISIKOKIMIA SENSORIS MIE KERING DARI BERBAGAI JENIS TEPUNG (TER…
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Ulfa, Zia Azizah

Sensory Physicochemical Characteristics Of Dried Noodles From Various Types Of Flour ( Wheat, And Lotus Seed). (supervised by SHERLY RIDHOWATI) The aim of this study was to determine the sensory physicochemical characteristics of dry noodles from various types of flour (wheat, and lotus seed). Treatment using the formulations A0 (100% Wheat Flour), A1 (100% Lotus Seed Flour), as well as for the…

Edition
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ISBN/ISSN
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Collation
xv, 35 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1308872023
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KARAKTERISTIK BERAS TIRUAN BERBASIS TEPUNG SINGKONG FERMENTASI DENGAN KULTUR …
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Permata, Anna Juwita

Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan sensoris beras tiruan berbasis tepung singkong yang telah diberi perlakuan fermentasi menggunakan Bacillus amyloliquefaciens dan Trichoderma viride. Penelitian dilakukan di Laboratorium Kimia Hasil Pertanian, dan Mikrobiologi Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Sriwijaya Indralaya pa…

Edition
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ISBN/ISSN
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Collation
xiii, 69 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T712182013