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.
|
Text (COVER)
96.70.0046 ferra arianti COVER.pdf Download (368kB) | Preview |
|
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text (BAB I)
96.70.0046 ferra arianti BAB I.pdf Restricted to Registered users only Download (307kB) |
|
|
Text (BAB II)
96.70.0046 ferra arianti BAB II.pdf Restricted to Registered users only Download (350kB) |
|
|
Text (BAB III)
96.70.0046 ferra arianti BAB III.pdf Restricted to Registered users only Download (384kB) |
|
|
Text (BAB IV)
96.70.0046 ferra arianti BAB IV.pdf Restricted to Registered users only Download (380kB) |
|
|
Text (BAB V)
96.70.0046 ferra arianti BAB V.pdf Restricted to Registered users only Download (58kB) |
|
|
Text (DAFTAR PUSTAKA)
96.70.0046 ferra arianti DAFTAR PUSTAKA.pdf Download (89kB) | Preview |
|
|
Text (LAMPIRAN)
96.70.0046 ferra arianti LAMPIRAN.pdf Download (1MB) | Preview |
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: | 600 Technology (Applied sciences) > 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 |
Actions (login required)
 |
View Item |
