Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu
The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio facto...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universitas Syiah Kuala, Agriculture Faculty
2018-04-01
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| Serie: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Soggetti: | |
| Accesso online: | http://jurnal.unsyiah.ac.id/TIPI/article/view/10162 |
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