Peningkatan derajat putih tepung apel malang menggunakan pengering vakum (Vacuum Drying) untuk mendapatkan suhu dan waktu pengeringan terbaik
The purpose of this study was to increase the whiteness in the process of making apple flour so that it can be used as a base for making various kinds of food preparations. The treatment are comparing the best temperature and time, which each of them will be used in different times, namely 2 hours,...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Yudharta Pasuruan
2021-02-01
|
| 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/2740 |