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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
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