Pengaruh Perbandingan Tepung Ubi Ungu (Ipomea batatas L.) dengan Pati Ubi Kuning (Ipomea batatas L.) serta Tepung Kedelai (Glycine max) terhadap Mi Organik Kering Mix (Gluten free)
The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public...
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| Format: | Article |
| Language: | English |
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Universitas Pasundan
2019-12-01
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| Series: | PFTJ: Pasundan Food Technology Journal |
| Online Access: | https://journal.unpas.ac.id/index.php/foodtechnology/article/view/1713 |