PENGARUH PENAMBAHAN TEPUNG TERIGU TERHADAP SIFAT FISIK, KIMIAWI DAN INDERAWI EKSTRUDAT JAGUNG (Zea mays) - BERAS MERAH (Oryza sativa)

ARIANTI, FERRA (2000) PENGARUH PENAMBAHAN TEPUNG TERIGU TERHADAP SIFAT FISIK, KIMIAWI DAN INDERAWI EKSTRUDAT JAGUNG (Zea mays) - BERAS MERAH (Oryza sativa). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Produk ekstrudat berbasis jagung biasanya mempunyai tingkat kekerasan (shear strength) yang rendah dengan niJai expansion ralio tinggi. Untuk mengatasi kelemahan terse but perlu ditambahkan bahan dengan kandungan amiiopektin yang rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung terigu terhadap sifat fis

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 29 Feb 2016 09:32
Last Modified: 24 Jan 2018 03:26
URI: http://repository.unika.ac.id/id/eprint/7755

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