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Lestari, Syahdian, Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia, Indonesia

  • Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian - Ilmu dan Teknologi Pangan
    PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of Pre-Treatment Method and Drying Temperature on Chemical and Functional Quality of Purple Flesh Sweet Potato Flour)
    Abstract  PDF


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