PENGARUH PERENDAMAN CHIPS UBI KAYU DALAM LARUTAN ASAM LAKTAT DAN HIDROGEN PEROKSIDA TERHADAP BAKING EXPANSION TEPUNG
In food industry, cassava flour has been developed commercially. Unfortunately, there is a limitation to its application in food products, especially bakery industry. It is due to their expansion characteristic that was not good enough. Modification with lactic acid and hydrogen peroxide are known a...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Theses and Dissertations NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/90229/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52923 |
| الوسوم: |
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