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Evaluation of Chemical and Organoleptic Qualities of Gluten-Free Dry Noodle Made from Maize and Cassava Flours during Storage
Evaluasi Mutu Kimia dan Organoleptik Mi Kering Bebas Gluten dari Tepung Komposit Jagung-Singkong selama Penyimpanan
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by
Rima Kumalasari,
Pusat Pengembangan Teknologi Tepat Guna Lembaga Ilmu Pengetahuan Indonesia, Jl. KS. Tubun No.5 Subang Jawa Barat 41213,
Dewi Desnilasari,
Sharren Pratama Wadhesnoeriba,
Pusat Pengembangan Teknologi Tepat Guna Lembaga Ilmu Pengetahuan Indonesia, Jl. KS. Tubun No.5 Subang Jawa Barat 41213,
Jurusan Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Jl. Dr. Setiabudhi No. 193 Bandung
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in Jurnal Ilmu Pertanian Indonesia
by JIPI, Lembaga Penelitian dan Pengabdian kepada Masyarakat.
2018 Volume 23, p173-182
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