PEMBUATAN CHURROS DENGAN MENGGUNAKAN TEPUNG PISANG AMBON (MUSA PARADISIACA SP…

No. Panggil

P 2015 H 051

Penerbit

Sekolah Tinggi Pariwisata Trisakti

Deskripsi Fisik

82 hlm; ill; 29 cm;

Subjek

colour - flavour - Taste - texture

Lampiran Berkas

bab1-5jessica34.pdf

Pembuatan Waffle Dengan Menggunakan Tepung Pisang Kepok Sebagai Substitusi Te…

Preference and acceptance of the waffle with kepok banana flour as a substitution of flour by the panelist. In addition to know whether there are differences in terms of colors, flavour, texture and taste of the kepok banana flour if it is used as an ingredient in making substitution flour waffle according to the panelist.

UJI COBA SUBTITUSI SANTAN ASLI DENGAN SANTAN ISNTAN DALAM PEMBUATAN KUE TALAM

the presence or absence of a significant difference to the characteristic of the resulting (taste, texture, and colour) cake tray that uses 100% original coconut milk and instant coconut milk.