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Pengembangan produk mi instan dari tepung hotong (Setaria italica Beauv.) dan pendugaan umur simpannya dengan metode akselerasi
(IPB (Bogor Agricultural University), 2010)
The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method. The instant noodle was produced using 30, 35, 40% water, and ...