KARAKTERISTIK KIMIA, FISIK DAN INDERAWI TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret) DAN PRODUK OLAHANNYA
The objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato flour as base of suitability for processed foods production, and to determine the acceptability of products by panelists. Cookies and pound cake were made by using purple-flesh sw...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2012-05-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9634 |