KAJIAN SUBSTITUSI TEPUNG TAPIOKA DAN PENAMBAHAN GLISEROL MONOSTEARAT PADA PEMBUATAN ROTI TAWAR
<p>Bread is one of fermentation product and consumer likely made form wheat flour , bread have difference taste and softness. Using cassava flour to product bread that can increased various bread product and value. The purpose of this research is to find...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/412 |