Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time
This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours) with 3 replication. The development of color an...
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| Format: | Article |
| Language: | English |
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Diponegoro University
2014-10-01
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| Series: | International Journal of Science and Engineering |
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| Online Access: | https://ejournal.undip.ac.id/index.php/ijse/article/view/7358 |