Pemanfaatan Pasta Sukun (Artocarpus altilis) pada Pembuatan Mi Kering
The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadf...
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| Principais autores: | , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Universitas Syiah Kuala, Agriculture Faculty
2013-06-01
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| סדרה: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| נושאים: | |
| גישה מקוונת: | http://jurnal.unsyiah.ac.id/TIPI/article/view/1004 |
| תגים: |
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