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VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]
Abstract View:
2922
Ema Lestari, Dwi Sandri, Fatimah Fatimah, Umaira Umaira
113-120
2019-11-29
Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread]
Abstract View:
1195
Endah Wulandari, Safri Ishmayana, Herlina Marta, Muhammad Fadhlillah, Nurisa Fadillah Isnaeni
108-117
2022-08-27
0 - 0 of 2 items
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