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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/49093
Title: Aplikasi penggunaan tepung daging sapi sebagai bahan tambahan pada pembuatan cracker
Authors: Junaenah
Issue Date: 2007
Publisher: IPB (Bogor Agricultural University)
Abstract: The aim of this study was to compare the effect of beef meal supplementation in making of crackers, by observing physical and sensoric properties, and Iron content. The treatments were supplementation of beef meal concentration in the level of 0,10,20 and 30% from total wheat flour. Observed variables were rendemen, crispness, taste, flavor, and crispness.
URI: http://repository.ipb.ac.id/handle/123456789/49093
Appears in Collections:UT - Animal Production Science and Technology

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