PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN
This study aimed to observe the influence of the length of processing time at each stage on the Spirulina platensis cookies quality Toovercome the bottle neck in the processing of cookies, each stage of the process were examined. Theywere shaking, mixing, stamping, baking and packaging. The results...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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| Online Access: | https://repository.ugm.ac.id/28785/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11848 |
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| Institution: | Universitas Gadjah Mada |