PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN

PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN

Cassava (Manihot esculeta Crantz) is one of carbohydrate source that cheap and many cultivation in Indonesia. Cassava processing to flour is one way to make the application more easy. Cassava flour has lower of expansion so needs any modification. The modification in this research are mixing in lact...

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Bibliographic Details
Main Authors: , THESA PASKARINA DAMAYANTI, , Prof. Dr. Ir. Haryadi, M. App. Sc.
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2013
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/123128/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63239
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Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/123128/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63239

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