PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT
Biscuit is a food product made from the basic ingredient fl our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low in fi ber. Seaweed (Eucheuma cottonii) and arrowroot fl our are high-fi ber foo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2017-01-01
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| Series: | Media Gizi Indonesia |
| Online Access: | https://e-journal.unair.ac.id/MGI/article/view/3320 |