Pengaruh Lama Pengukusan terhadap Suhu Gelatinisasi, Retensi Bahan Kering dan Energi Metabolis Tepung Ubi Jalar (Ipomoea batatas L.) pada Ayam Broiler | Zendy

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Pengaruh Lama Pengukusan terhadap Suhu Gelatinisasi, Retensi Bahan Kering dan Energi Metabolis Tepung Ubi Jalar (Ipomoea batatas L.) pada Ayam Broiler

Author(s) -

Deny Saefulhadjar,

Denny Rusmana,

Hendi Setiyatwan,

Ana Rochana Tarmidi

Publication year - 2020

Publication title -

jurnal ilmu ternak universitas padjadjaran

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2621-5144

pISSN - 1410-5659

DOI - 10.24198/jit.v20i1.29136

Subject(s) - food science , physics , horticulture , chemistry , biology

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