PENGARUH PROPORSI CAMPURAN DAN LAMA PENDINGINAN SETELAH PENGUKUSAN BIHUN DARI PATI JAGUNG DAN TEPUNG UBI KAYU TERHADAP SIFAT FISIKOKIMIA
This research was aimed to determine the effect of corn starch-cassava flour proportion and length of cooling time on the physiochemical properties to produce vermicelli with the desired physicochemical properties and also to get the proportions of corn starch-cassava flour proportion and cooling...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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