The effects of varying weight ratios of reconstituted flour (wheat cassava, corn, fermented cassava) on characteristics of white bread

The effects of varying weight ratios of reconstituted flour (wheat cassava, corn, fermented cassava) on characteristics of white bread

Witono, Judy Retti; Starch Update 2009 : The 5th International Conference on Starch Technology
URI: http://hdl.handle.net/123456789/473
Date: 2009

Description:

Makalah disampaikan pada Starch Update 2009 : The 5th International Conference on Starch Technology. National Center for Genetic Engineering and Technology (BIOTEC). Bangkok, Thailand, September 24 - 25, 2009.

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