KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…
Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing so…
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- Collation
- xiv, 47 hlm., ilus., tab.; 29 cm
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- Call Number
- T1646012025
OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOT…
This study aims to determine the best combination of processes in manufacturing lotus tempeh and the total number of living microbes in fermented lotus seeds. This study uses two stages of research…
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- xv, 27 hlm.; ilus.; 29 cm
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- Call Number
- T846982022
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Found 2 from your keywords: Subject : "Teknologi pembuatan makanan - Tempe Biji Lotus"
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