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Karakterisasi Fisikokimia Tepung Sorgum Fermentasi dan Aplikasinya sebagai Bahan Substitusi Roti Tawar
(2010)
Bread as an energy-producing food are widely consumed and generally made with wheat flour. Sorghum is local resources that can be used as a replacement or substitution of wheat flour to reduce dependence on imported wheat. ...
Pembuatan Tepung Ubi Jalar Ungu (Ipomoea batatas varietas Ayamurasaki) dan Aplikasinya dalam Pembuatan Roti Tawar
(2010)
Purple sweet potato (Ipomoea batatas cultivar Ayamurasaki) contains high amount of anthocyanin. Purple sweet potato flour will be more available to be used in bakery products and more effective in storage condition. This ...