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Pengaruh Penambahan Berbagai Jenis Pati dan Tepung terhadap Mutu Batter yang Diaplikasikan pada Tempe yang Digoreng dengan Metode Deep Frying.
(IPB (Bogor Agricultural University), 2015)
Batters are used to improve fried battered product quality. The objectives of this research are to study the rheological properties of batter with different flours and starches addition (sagoo, rice flour, dextrine, tapioca ...