PENGARUH PENAMBAHAN PATI JAHE HASIL SAMPING PEMBUATAN JAHE INSTAN PADA MUTU KUE KERING
<p>The study aims to determine effects of the adddition of ginger starch byproduct from instant ginger production on cookies quality produced. Research carried out by using a mixture of 85 % flour and 15 % starch ginger (treatment A), a mixture of flour 80 % and 20 %...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/418 |