Pengaruh Pengurangan Kadar Air dan Penggunaan Bahan Pengikat Kadar Air dalam Pembuatan Cake Bengkuang
<p><strong><em>Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilization efforts becam...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Balai Riset dan Standardisasi Industri Padang
2016-12-01
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| Series: | JLI: Jurnal Litbang Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/jli/article/view/1913 |