Penggunaan Bahan Pengisi terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe
The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and banana flour as one factor, and tempeh and tofu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2013-02-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/997 |