FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]
The purpose of this research was to find the best formulation of fermented corn flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet breads. The formulation consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%...
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2016-09-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391 |