PERBANDINGAN SATO IMO DAN TEPUNG TERIGU DALAM PENGOLAHAN MIE SATO IMO DENGAN FORTIVIKASI KLOROFIL
Sato Imo, or Taro Japanese are tubers which can be processed into food products one of which was noodle. To make the noodles “Sato Imo”, Sato lmo first steamed , smoothing is done , mixing , molding and cooking . The purpose of this study was to determine the effect of comparison Sato lmo and wheat...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Unived Press
2015-11-01
|
| Series: | Agritepa |
| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/120 |