PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI<br><i>[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]</i>

PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI<br><i>[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]</i>

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red beans flour substitution towards mini pie acce...

Full description

Bibliographic Details
Main Author: Muhammad Nabil Faroj
Format: Article
Language:English
Published: Universitas Airlangga 2019-01-01
Series:Media Gizi Indonesia
Subjects:
anchovy flour
red bean flour
mini pie
acceptance
proteins
Online Access:https://e-journal.unair.ac.id/MGI/article/view/5404

Internet

https://e-journal.unair.ac.id/MGI/article/view/5404

Similar Items