SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU

SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU

The objective of this research was to find the  the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties.  The experiment was a single factor, arranged in a complete randomized block design  with five replications.  The the treatment was the...

Full description

Bibliographic Details
Main Authors: Siti Nurdjanah, Sussi Astuti, Nanti Musita, Tri Febriyaningsih
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2014-08-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Online Access:http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/417

Similar Items

Similar Items