Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink
The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin see...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2023-04-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/TIPI/article/view/24595 |