PENGARUH SUBSTITUSI PISANG GOROHO DAN KACANG MERAH TERHADAP KUALITAS FISIK, KIMIA DAN SENSORIS FLAKES UBI JALAR KUNING (Ipomoea batatas L.) SEBAGAI MAKANAN BEBAS GLUTEN BEBAS KASEIN

Autor: Tarigan, Andrea M., Nurali, Erny J. N., Taroreh, Mercy

Publikováno v: Jurnal Teknologi Pertanian (Agricultural Technology Journal; Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)

This study aims to obtain the formulation of yellow sweet potato flour, goroho flour and red kidney bean flour in making the right flakes in terms of physicochemical characteristics, sensory characteristics and to calculate the calorific value of fla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=ejournunsrat::57b03840c93787f6ebbe855b92cc7588
https://ejournal.unsrat.ac.id/index.php/teta/article/view/28216