PENGARUH PENAMBAHAN TEPUNG TEMPE DAN TEPUNG WORTEL PADA TEPUNG TERIGU DALAM PEMBUATAN COOKIES TERHADAP

• Main Author: ERI NUROKHIM, 090013918 M
• Format: Theses and Dissertations NonPeerReviewed
• Language: Indonesian; Indonesian
• Published: 2002
• Subjects: RA421-790.95 Public health. Hygiene. Preventive medicine; RA601-602 Food and food supply in relation to public health; TX341-641 Nutrition. Foods and food supply
• Online Access: http://repository.unair.ac.id/35816/1/gdlhub-gdl-s2-2006-nurokhimer-739-tkm_24-03.pdf; http://repository.unair.ac.id/35816/12/35816.pdf; http://repository.unair.ac.id/35816/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

Tempe is Indonesian traditional fermented food which is often used alternatively as protein source, especially for anxious groups – baby, children under 5 years old, pregnant and lactation women. Former study indicated that tempe flour contains about 48% protein, higher than other foodstuff. Tempe c...