PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]
Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto ge...
Збережено в:
| Автори: | , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2018-03-01
|
| Серія: | Jurnal Teknologi & Industri Hasil Pertanian |
| Предмети: | |
| Онлайн доступ: | https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|