Zobrazeno 1 - 4
of 4
pro vyhledávání: '"instant tiwul"'
Publikováno v:
Agritech, Vol 41, Iss 2, Pp 184-194 (2021)
This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet pot
Externí odkaz:
https://doaj.org/article/a854152132de4c18a1268c323c4ff23e
Publikováno v:
agriTECH; Vol 41, No 2 (2021); 184-194
Agritech, Vol 41, Iss 2, Pp 184-194 (2021)
Agritech, Vol 41, Iss 2, Pp 184-194 (2021)
This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet pot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1906d850cc9c3159da311470f1eda278
https://doi.org/10.22146/agritech.43676
https://doi.org/10.22146/agritech.43676
Publikováno v:
Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis; Vol 4, No 1 (2020): MARCH; 57-68
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis; Vol 4, No 1 (2020): MARCH; 57-68
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis; Vol 4, No 1 (2020): MARCH; 57-68
The business prospect of instant tiwul prospects has recently been promising, as different kind of aroma and flavors of the product being developed. One of the areas producing instant tiwul is Trenggalek Regency. The purpose of this research was to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeae0fe0d345b42335afbdfc4bf9c7c5
http://ojs.unik-kediri.ac.id/index.php/agrinika/article/view/798
http://ojs.unik-kediri.ac.id/index.php/agrinika/article/view/798
Autor:
Elok Sri Utami, Herlina Herlina, Manik Nur Hidayati, Sulistyani Sulistyani, Nurhayati Nurhayati, Triana Lindriati, Siswoyo Soekarno
Publikováno v:
agriTECH; Vol 41, No 4 (2021); 344-353
The purpose of this study was to develop high protein instant tiwul products substituted with jack bean flour, as an alternative solution to support food security. The research method used a single completely randomized design factor, which is the va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f3de0a652ac7388adcca1b325e22c65
https://doi.org/10.22146/agritech.44573
https://doi.org/10.22146/agritech.44573