Aplikasi penggunaan tepung daging sapi sebagai bahan tambahan pada pembuatan cracker

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/49093

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DC Field	Value	Language
dc.contributor.author	Junaenah
dc.date.accessioned	2011-07-27T01:45:17Z
dc.date.available	2011-07-27T01:45:17Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/49093
dc.description.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.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Aplikasi penggunaan tepung daging sapi sebagai bahan tambahan pada pembuatan cracker	en
Appears in Collections:	UT - Animal Production Science and Technology

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