SKRIPSI

PEMBUATAN CHIFFON CAKE MENGGUNAKAN TEPUNG PISANG AMBON SEBAGAI PENGGANTI TEPUNG TERIGU

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the different in aspect of aroma, flavor, color, and texture between chiffon cake made from wheat flour and banana flour. to provide an alternative of healthier food product made from gluten free flour to minimize the gluten related disease such as celiac disease, allergy, and digestion problem.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

P 2015 H 076

Penerbit

Jakarta : Sekolah Tinggi Pariwisata Trisakti., 2015

Deskripsi Fisik

80 hlm; ill; 29 cm; lamp;

Bahasa

ISBN/ISSN

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Klasifikasi

2015

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Banana
flavor, color, texture, taste
chiffon cake

Info Detail Spesifik

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Pernyataan Tanggungjawab

Gitta Ananda Lestari

Versi lain/terkait

Lampiran Berkas

Komentar

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