KARAKTERISTIK FISIKOKIMIA DAN SENSORI VLA LABU PARANG (CUCURBITA MOSCHATA DURCH)
This study aims to utilize Cucurbita Moschata D in processed products in the form of custard. There are three research stages; the first stage is making pumpkin puree, the second stage is determining the concentration of pumpkin puree and cornstarch to get the best custard texture. Then, Compare the...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Djuanda
2021-10-01
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| Series: | Jurnal Pertanian |
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| Online Access: | https://ojs.unida.ac.id/jp/article/view/4565 |