KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK
<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was con...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2019-03-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | http://journal.trunojoyo.ac.id/agrointek/article/view/4918 |