Browsing UT - Faculty of Agricultural Technology by Subject "frying duration"
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Pengaruh Lama Waktu Penggorengan dan Presentase Coating Gula Terhadap Mutu Tekstur Coklat Tempe.
(2015)Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are ...