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PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF DRIED NOODLES WITH SUBSTITUTION OF COMPOSITE FLOUR (SAGO AND BANANA “KEPOK” FLOUR)

Tersimpan di:
Main Author: RAHARDJO, ELISABETH MERLINE WIBOWO BASUKI
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2019
Subjects:
Chemical Technology
Online Access: http://repository.unika.ac.id/19794/1/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdfCOV.pdf
http://repository.unika.ac.id/19794/2/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20BAB%20I.pdf
http://repository.unika.ac.id/19794/3/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20II.pdf
http://repository.unika.ac.id/19794/4/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20III.pdf
http://repository.unika.ac.id/19794/5/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20IV.pdf
http://repository.unika.ac.id/19794/6/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20V.pdf
http://repository.unika.ac.id/19794/8/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20DAPUS.pdf
http://repository.unika.ac.id/19794/7/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20LAMP.pdf
http://repository.unika.ac.id/19794/
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http://repository.unika.ac.id/19794/1/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdfCOV.pdf
http://repository.unika.ac.id/19794/2/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20BAB%20I.pdf
http://repository.unika.ac.id/19794/3/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20II.pdf
http://repository.unika.ac.id/19794/4/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20III.pdf
http://repository.unika.ac.id/19794/5/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20IV.pdf
http://repository.unika.ac.id/19794/6/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20V.pdf
http://repository.unika.ac.id/19794/8/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20DAPUS.pdf
http://repository.unika.ac.id/19794/7/15.I1.0032%20ELISABETH%20MERLINE%20WIBOWO%20BASUK%20%281.4%29.pdf%20Ok..pdf%20LAMP.pdf
http://repository.unika.ac.id/19794/

Lokasi

Koleksi Unika Repository
Gedung Perpustakaan Universitas Katolik Soegijapranata
Institusi Universitas Katolik Soegijapranata
Kota SEMARANG
Provinsi JAWA TENGAH
Kontak Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini.

Lihat Juga

  • THE EFFECT OF COMPOSITE FLOUR (GLUTEN, MOCAF AND WINGED BEAN SEED) FORMULATION TO THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF DRIED NOODLES
    oleh: PRANASANI, JOSHUA ADI NUGRAHA
    Terbitan: (2019)
  • THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COMPOSITE FLOUR-BASED COOKIES USING THE ADDITION OF WINGED BEAN FLOUR
    oleh: HANDOYO, IAN ARIEL
    Terbitan: (2019)
  • OPTIMASI NILAI GIZI DAN FORMULASI MIE BASAH MENGGUNAKAN SUBSTITUSI TEPUNG BEKATUL DAN PENAMBAHAN PASTA LABU KUNING (Cucurbita moschata) BERDASARKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI. OPTIMIZATION OF NUTRITIONAL VALUE AND FORMULATION OF WET NOODLE USING RICE BRAN FLOUR SUBSTITUTION AND YELLOW PUMPKIN PASTE ADDITION BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS
    oleh: Angelica, Metta
    Terbitan: (2019)
  • THE EFFECT OF SOY FLOUR AND SUCRALOSE SWEETENER SUBSTITUTION ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SWEET MARTABAK CRUST
    oleh: HARWINTO, FEBRY
    Terbitan: (2019)
  • PHYSICOCHEMICAL & SENSORY CHARACTERISTICS OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) NUGGET ADDED WITH COMPOSITE FLOURS OF KIDNEY BEANS (Phaseolus vulgaris L.) AND CORN (Zea mays)
    oleh: YUWANA, MATTHEW YUSA ADI
    Terbitan: (2019)
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