KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Asnani Asnani, Abdul Rahim, Ifall Ifall
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Universitas Trunojoyo Madura 2019-03-01
Цуврал:	Agrointek
Нөхцлүүд:	characteristics, dry noodle, kepok banana
Онлайн хандалт:	http://journal.trunojoyo.ac.id/agrointek/article/view/4918
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!