KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPU…
Lotus seeds (Nelumbo nucifera) can be made into flour because they contain high levels of carbohydrates, in general, making noodle snacks will use wheat flour, wheat flour tends to be only rich in …
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- xv, 67 hlm.; ilus.; tab.; 29 cm.
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- Call Number
- T1717272025
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR BERBASIS OAT (AVENA SATIVA L…
Snack bars are snacks or snacks in the form of bars that are easy to make. The main raw materials of Snack bars in the form of cereals, nuts and dried fruits as a source of fiber, also have the pot…
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- xvi, 76 hlm.; ilus.; tab.; 29 cm.
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- Call Number
- T1716702025
DERAJAT KEASAMAN (pH) SALIVA SETELAH MAKAN MAKANAN RINGAN YANG MENGANDUNG SUK…
Snack containing sucrose is kinds of food that often eaten by people especially children. Consuming sucrose in a certain amount, it will decrease buffering capacity of saliva and the sooner teeth d…
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- x, 36 hlm.; ill.; tab.; 28 cm.
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- Call Number
- T891562008
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PERMEN JELI BELIMBING WULUH (Averrhoa…
RAMA_41231_05091003011_0012065304_ 006116902_01_front_ref Tujuan penelitian ini adalah untuk menganalisis karakteristik fisik, kimia dan sensoris permen jeli dari belimbing wuluh (Averrhoa bilimbi …
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- xix, 44 hlm.; ill.; tab.; 28 cm.
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- Call Number
- T720662014
KARAKTERISTIK SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK PERMEN JELI JERUK KUNCI (C…
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan gula dan gelatin terhadap karakteristik sifat fisik, kimia dan organoleptik permen jeli jeruk kunci {Ciirus hyslix ABC). Penelitian…
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- x, 60 hlm.; ill.; tab.; 28 cm.
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- Call Number
- T716662014
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