Pemanfaatan tepung kentang sebagai substitusi tepung terigu dalam pembuatan bolu marmer panggang

Efforts to reduce the use of domestic wheat flour include the use of local food ingredients such as tubers. Potatoes can be used to make potato flour, a type of flour derived from potatoes that can be used as an alternative to adding wheat flour as a raw material in making sponge cake. This researc...

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Hlavní autoři:	Ardita Epi Pratiwi, Ngatirah, Sunardi
Médium:	Artigo
Jazyk:	Indonésio
Vydáno:	Universitas Yudharta Pasuruan 2024-09-01
Edice:	Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Témata:	marble cake characteristics of marble cake organoleptic potato starch substitution
On-line přístup:	https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/5442
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