FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]
| Main Authors: | Setyani, Sri, Yuliana, Neti, Maesari, Siti |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
, 2016
|
| Online Access: |
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391 http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391/1305 |
Internet
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391/1305
Lokasi
| Koleksi | Jurnal Teknologi dan Industri Hasil Pertanian |
|---|---|
| Gedung | Perpustakaan Universitas Lampung |
| Institusi | Universitas Lampung |
| Kota | KOTA BANDAR LAMPUNG |
| Provinsi | LAMPUNG |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |