Pengkayaan Protein Mie Instan Dengan Tepung Tahu (Protein Enrichment Of Instant Noodle With Tofu Flour)
A study on fortification of tofu flour in instant noodle has been conducted. The Objective of this study is to determine the effect of tofu flour addition on the chemical, nutritional and physical properties as well as panelist acceptance of the instant noodles. Four level of tofu flour fortificatio...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2002
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| Online Access: | https://repository.ugm.ac.id/22954/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5880 |
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| Institution: | Universitas Gadjah Mada |