Perubahan Aktivitas Antioksidan dan Kandungan Beta Karoten Cookies dari Tepung Ubi Jalar (Ipomoema Batatas) dan Tepung Kacang Tunggak (Vigna Unguiculata)
Sweet potato processing into flour is one way to increase the shelf life in connection with a relatively low water content as well as the diversification of consumer as sweet potato flour can be mixed with other flour (flour composite). Several studies have reported the presence of the antioxidant a...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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