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Defatted rice bran flour substituted to wheat flour increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips. Organoleptic test of simulated chips with some levels of defatted bran flour substitution showed that acceptance of panelist to color has mode ranged from not like to like. But there was a significantly difference for crispiness (a = 0,05)
Defatted rice bran flour substituted to wheat flour increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips. Organoleptic test of simulated chips with some levels of defatted bran flour substitution showed that acceptance of panelist to color has mode ranged from not like to like. But there was a significantly difference for crispiness (a = 0,05)
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Defatted rice bran flour substituted to wheat flour increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips. Organoleptic test of simulated chips with some levels of defatted bran flour substitution showed that acceptance of panelist to color has mode ranged from not like to like. But there was a significantly difference for crispiness (a = 0,05)
Hak Cipta:
Attribution Non-Commercial (BY-NC)
Format Tersedia
Unduh sebagai PDF, TXT atau baca online dari Scribd