Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata)
Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the eff...
Main Authors: | , , |
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Format: | Article |
Language: | Indonesian |
Published: |
Universitas Yudharta Pasuruan
2022-06-01
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Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
Subjects: | |
Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3108 |