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Suhu Pemanasan, Lama Penyimpan Mutu Organoleptik, Nilai Energi dan Zat Gizi B…
Abstract: The general objective this research was to study effects of the mperature and time of heating on the stability and the organoleptic qualitiy of Micronutrients Fortified Biskuit strobery sandwich . Research was an experiment with completely randomized factorial design. The results showed that the temperature and duration of heating indicated no significant effects on the stability of…
- Edition
- -
- ISBN/ISSN
- 1693-4903
- Collation
- 8p.
- Series Title
- -
- Call Number
- Jurnal Kesehatan; 9(1)2011:61-69
Suhu Pemanasan, Lama Penyimpanan Mutu Organoleptik, Nilai Energi dan Zat Gizi…
The general objective this research was to study efffects of the temperature and time of heating on the stability and the organoleptic quality of Micronutrients Fartifieds Biskuit strobery sundwich. Research was an experiment with completely randomized factorial design. The results showed that the temperature and duration of heating indicated no significant effects on the stability of Micronutr…
- Edition
- -
- ISBN/ISSN
- 1693-4903
- Collation
- -
- Series Title
- -
- Call Number
- Jurnal Kesehatan; 9(1)2011:61-69
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