Preparation, Proximate Composition and Culinary Properties of Yellow Alkaline Noodles from Wheat and Raw/Pregelatinized Gadung (Dioscorea Hispida Dennst) Composite Flours
| Main Authors: | Kumoro, A.C., Budiyati, C.S., Retnowati, Diah Susetyo, Ratnawati, Ratnawati |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/46072/1/ANDRI_UNDIP_Proceeding_ICCE_2013.pdf http://eprints.undip.ac.id/46072/ |
Internet
http://eprints.undip.ac.id/46072/1/ANDRI_UNDIP_Proceeding_ICCE_2013.pdfhttp://eprints.undip.ac.id/46072/
Lokasi
| Koleksi | Diponegoro University Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Diponegoro |
| Institusi | Universitas Diponegoro |
| Kota | SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |