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VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]


Optimasi Media Kulit Singkong pada Pertumbuhan Sacharomyces Cerreviceae


Pemberdayaan Masyarakat Melalui Diversifikasi Produk Labu Kuning Pada Kelompok Wanita Tani Sukses Makmur Di Desa Tambang Ulang Kabupaten Tanah Laut


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10.1088/1755-1315/782/3/032089

Sensory characteristics of sweet bread from the flour of minor tubers fermented with fungi and bacteria as flour composite flour



Analisis Uji Proximat, Karoten Total dan Organoleptik Roti Manis dengan Substitusi Tepung Bit Merah


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10.24843/JRMA.2021.V09.I01.P03

Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang (Mr.Bread) Badung



Changes in food intake from 1999 to 2012 among Mexican children and women.



Sweet bread chemical properties optimalization based on baking temperature and duration



THE QUALITY OF MUFFIN WITH A COMBINATION OF SORGHUM FLOUR (Sorghum bicolor) AND RED BEAN FLOUR (Phaseolus vulgaris)



Pembuatan Margarin dan Baking Shortening Berbasis Minyak Sawit Merah dan Aplikasinya dalam Produk Bakery



THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR



The effect of nile tilapia (Oreochromis niloticus) protein concentrate fortification on sweet bread


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Sweet Bread 달콤한 빵
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