Suhu Pemanasan, Lama Penyimpan Mutu Organoleptik, Nilai Energi dan Zat Gizi Biskuit Stroberysandwich Fortifikasi | Perpustakaan Badan Kebijakan Pembangunan Kesehatan

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Suhu Pemanasan, Lama Penyimpan Mutu Organoleptik, Nilai Energi dan Zat Gizi Biskuit Stroberysandwich Fortifikasi

Poedyasmoro - Personal Name; Astutik Pudjirahaju - Personal Name; Theresia Puspita - Personal Name;

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 Micronutrients Fortified Strawberry Jam and Fortified Biskuit strobery sandwich

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Location name is not set Jurnal Kesehatan; 9(1)2011:61-69

A0001795

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Detail Information

Series Title: -
Call Number: Jurnal Kesehatan; 9(1)2011:61-69
Publisher: Mataram : Poltekes Kemenkes Malang., 2011
Collation: 8p.
Language
ISBN/ISSN: 1693-4903
Classification: -
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): TEMPERATURE
TIME
MICRONUTRIENTS
HEATING
Specific Detail Info: -
Statement of Responsibility: -

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