KADAR AIR KRITIS PADA PROSES PENGERINGAN DALAM PEMBUATAN TEPUNG UBI JALAR (Ipomoea batatas (L) Lam.)

• المؤلفون الرئيسيون: , NI LUH SRI SURYANINGSIH,SP., , Prof. Dr. Ir. Budi Rahardjo, M.SAE.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2011
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/90899/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52779
• المؤسسة: Universitas Gadjah Mada

One of efforts of food diversification is used flour from tubers as a supplement or substitution for wheat flour. Sweet potatoes are one of another. The sweet potato tuber was change become different form as chips before drying then crushed it into flour. The drying process generally occurs in three...