FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS
The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications. T...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2013-07-01
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| Schriftenreihe: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online-Zugang: | https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/149 |
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