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Suhu Pemanasan, Lama Penyimpanan Mutu Organoleptik, Nilai Energi dan Zat Gizi Biskuit Strobery Sandwich Fortifikasi

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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 Micronutrients Fortified Strobery Jam and Fortified Biskuits strobery sandwich.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Kesehatan; 9(1)2011:61-69

Penerbit

Malang : Poltekes Kemenkes Malang., 2011

Deskripsi Fisik

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Bahasa

ISBN/ISSN

1693-4903

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TIME
MICRONUTRIENTS
TEMPERATIVE
MEATING

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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