Browsing UT - Food Science and Technology by Subject "Yield"
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Pengaruh ketebalan dan persen aerasi terhadap karakteristik tempe grits kacang merah (Phaseolus vulgaris L.) ukuran 8 mesh
(2014)One of the commodities that can be used to make tempe is red beans (Phasolus vulgaris L.). Red beans are rich in carbohydrate complex and fiber, but the protein content is lower than soybean. Therefore, process engineering ...