APLIKASI TEPUNG KACANG MERAH (Vigna Unguiculata L. Walp) UNTUK MENINGKATKAN PROTEIN DAN KALSIUM PADA SPONGE CAKE, POUND CAKE DAN CHIFFON CAKE

Wibowo, Ferry Adi (2006) APLIKASI TEPUNG KACANG MERAH (Vigna Unguiculata L. Walp) UNTUK MENINGKATKAN PROTEIN DAN KALSIUM PADA SPONGE CAKE, POUND CAKE DAN CHIFFON CAKE. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Kacang merah mengandung kalsium dan protein cukup tinggi sehingga dapat digunkan untuk subtitusi dalam pembuatan cake. Cake merupakan hasil yang diperoleh dari pemanggangan adonan yang terbuat dari tepung, gula, telur, susu, aroma dan lemak.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Development Product
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mrs Ratnasasi Wijayanti
Date Deposited:	21 Dec 2015 01:52
Last Modified:	21 Dec 2015 01:52
URI:	http://repository.unika.ac.id/id/eprint/7066

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