MODEL MATEMATIK PERPINDAHAN PANAS DAN MASSA SERTA PERUBAHAN KARAKTERISTIK PRODUK SELAMA PROSES PENGGORENGAN BUAH PADA KEADAAN VAKUM

MODEL MATEMATIK PERPINDAHAN PANAS DAN MASSA SERTA PERUBAHAN KARAKTERISTIK PRODUK SELAMA PROSES PENGGORENGAN BUAH PADA KEADAAN VAKUM

Recently, fruit flaky product from vacuum frying process has been popularly consummed by people, because product�s characteristics are puffing, natural color, hard texture and crunchy while being eaten. To meet the characteristics of fruit flaky product being suitable with the consummer taste, it...

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Bibliographic Details
Main Authors: , Jamaluddin, Drs.,MP., , Prof. Dr. Ir. Budi Rahardjo, MSAE
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2011
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/89358/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51285
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Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/89358/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51285

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