PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU
Small scale industries of tofu production have various capacity of soybeans processing, they are 50 kg/day, 100 kg/day, 600 kg/day, dan 1000 kg/day. In the traditional method of tofu processing, the soybean porridge is cooked with direct heating. That method produces browny tofu coloured with smoky...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Online Access: | https://repository.ugm.ac.id/124450/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64595 |
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| Institution: | Universitas Gadjah Mada |
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