KARAKTERISASI MI KERING YANG DITAMBAH TEPUNG IKAN LELE DUMBO (Clarias gariepinus)
The purpose of this research is to produce dry noodles which have high protein content by substitution of catfish flour as protein source and evaluate its physical, chemical and organoleptic characterisations of dry noodles. The noodles were prepared by mixing wheat flour, catfish flour, eggs, salt,...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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