Open AccessFORMULASI TEPUNG KOMPOSIT UMBI JALAR DAN TALAS SEBAGAI SUBSTITUSI PARSIAL TERIGU PADA CAKE
Author(s) -
Healthy Aldriany Prasetyo,
Lyndon Parulian Nainggolan
Publication year - 2018
Publication title -
jurnal agroteknosains
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2598-0092
DOI - 10.36764/ja.v2i2.149
Subject(s) - wheat flour , food science , potato starch , flavour , aroma , chemistry , mathematics , water content , starch , geotechnical engineering , engineering