PENGARUH KOMPOSISI BAHAN BAKU DAN BAHAN PEMBUNGKUS TERHADAP MUTU TEMPE KACANG
Abstract: The Impact of Composition of Raw Material and Wrapping Material on the Quality of Tempe. The objective of this research is to study the impact of composition of raw material and wrapping material on the quality of tempe made of peanut press-cake. Two factors were studied in the experiment,...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Negeri Malang
2012-09-01
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| Series: | Teknologi dan Kejuruan |
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| Online Access: | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3189 |