KARAKTERISTIK TEPUNG UBI JALAR (Ipomoea batatas L) TERMODIFIKASI SECARA FERMENTASI MENGGUNAKAN KOJI Bacillus subtilis DAN APLIKASINYA PADA PENGOLAHAN PANGAN
The aim of this study was obtained ratio of wheat flour and modified sweet potato flour that exactly on dried noodle, sweet bread and biscuits which can accepted by consumer.The experimental Randomized Block Design (RBD) was used in this study with one factor and two times replicated. The factor was...
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| Format: | Article |
| Language: | English |
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Universitas Pasundan
2019-04-01
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| Series: | PFTJ: Pasundan Food Technology Journal |
| Online Access: | https://journal.unpas.ac.id/index.php/foodtechnology/article/view/1503 |