Formulasi dan Karakteristik Bubur Kacang Merah (Phaseolus vulgaris L.) Instan dengan Pemanis Sukrosa, Isomalto-oligosakarida dan Fibercreme | Zendy

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Formulasi dan Karakteristik Bubur Kacang Merah (Phaseolus vulgaris L.) Instan dengan Pemanis Sukrosa, Isomalto-oligosakarida dan Fibercreme

Author(s) -

Rhaesfaty Galih Putri,

Priyanto Triwitono,

Yustinus Marsono

Publication year - 2020

Publication title -

jurnal agritech

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2527-3825

pISSN - 0216-0455

DOI - 10.22146/agritech.46262

Subject(s) - food science , taste , chemistry , sucrose , phaseolus , dietary fiber , horticulture , biology

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