SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU
The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2014-08-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/417 |