PENURUNAN KANDUNGAN GLUTEN PADA ROTI MANIS DENGAN SUBSTITUSI TEPUNG TAPIOKA ASAM (Decreasing Gluten Content in Sweet Bread Used Acid Tapioca Flour)

PENURUNAN KANDUNGAN GLUTEN PADA ROTI MANIS DENGAN SUBSTITUSI TEPUNG TAPIOKA ASAM (Decreasing Gluten Content in Sweet Bread Used Acid Tapioca Flour)

<p style="margin-bottom: 0in;"><span style="font-family: Arial,sans-serif;"><span style="font-size: x-small;"><em><strong>Abstract</strong></em></span></span></p> <...

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Bibliographic Details
Main Author:	Sudaryati dan Andryanto N JURNAL TEKNOLOGI PANGAN
Format:	Article
Language:	Indonesian
Published:	Department of Food Technology 2015-12-01
Series:	Jurnal Teknologi Pangan
Online Access:	http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/482

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