MODEL MATEMATIK PERPINDAHAN PANAS DAN MASSA SERTA PERUBAHAN KARAKTERISTIK PRODUK SELAMA PROSES PENGGORENGAN BUAH PADA KEADAAN VAKUM
Recently, fruit flaky product from vacuum frying process has been popularly consummed by people, because product�s characteristics are puffing, natural color, hard texture and crunchy while being eaten. To meet the characteristics of fruit flaky product being suitable with the consummer taste, it...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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