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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/29678
Title: Pengaruh Varietas Beras, Perlakuan Kimia dan Suhu Pengeringan pada Pembuatan Bubur Nasi Kering
Authors: Mulyana
Issue Date: 1988
Publisher: IPB (Bogor Agricultural University)
Abstract: D i Indonesia, beras merupakan sumber penyedia .lralori (52.4 persen) dan protein (47.6 persen) yang t e r b e s a r bagi kebanyakan penduduk (Hubeis , 1984). Cara pengolahan beras yang umum dilakukan adalah pemasakan menjadi nasi dan bubur nasi.
URI: http://repository.ipb.ac.id/handle/123456789/29678
Appears in Collections:UT - Food Science and Technology

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F88MUL_abstract.ps
  Restricted Access		Abstract631.77 kBPostscriptView/Open
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