Browsing UT - Agricultural and Biosystem Engineering by Subject "cake"
Now showing items 1-1 of 1
-
Karakteristik Tepung Talas (Colocasia esculenta (L) Schott) dan Pemanfaatannya dalam Pembuatan Cake
(2012)Taro has high carbohydrate content. Taro is mostly consumed in the form of fresh tubers. To increase the utilization of Taro as a carbohydrate source in food, taro tubers should be processed into flour. Therefore, understanding ...