Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal f...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2023-05-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6641 |