Duration of Soaking and Different Concentration of Order Against Crude Fiber Levels, Total Sugar and Organoleptic Quality of Okra Pudding (Abelmoschus esculentus)

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Duration of Soaking and Different Concentration of Order Against Crude Fiber Levels, Total Sugar and Organoleptic Quality of Okra Pudding (Abelmoschus esculentus)

Siti Fatimah - Nama Orang; Arlin Besari Djauhari - Nama Orang; Nunuk Hariyani - Nama Orang;

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EA2622412702011921

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Judul Seri: -
No. Panggil: -
Penerbit: SURABAYA : Dept. Food Technology, Dr. Soetomo University., 2019
Deskripsi Fisik: -
Bahasa: ENGLISH
ISBN/ISSN: 2622-4127
Klasifikasi: NONE
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: -
Subjek: Okra Pudding (Abelmoschus esculentus)
Rough Fiber
Total Sugar
Info Detail Spesifik: FOOD SCIENCE AND TECHNOLOGY JOURNAL (FOODSCITECH), Vol. 2 No. 1 Juli 2019, p. 14-21
Pernyataan Tanggungjawab: -

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Duration of Soaking and Different Concentration of Order Against Crude Fiber Levels, Total Sugar and Organoleptic Quality of Okra Pudding (Abelmoschus esculentus)

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