the descriptive difference of the Kue Pukis with instant coconut milk as a substitution of natural c

This report aims to understand: 1 ) significant differences the use of rice bran flour instead of ri

The percentage of wheat flour can be substituted for sweet potato flour in the making of poffertjes,

the quality selections of the coffee beans as the primary of processing the coffee beans into the fi

Percentage of wheat flour can be substituted for yellow pea flour in the making of mantou, differenc

Indonesian culinary culture itself somewhat influenced by foreign cultures the entry into Indonesia

Jam was a favorite filling for bread, cake and other pastry product. People love the sweetness and t

MOCAF can substitute the wheat flour. And another purpose is to analyze if there is a different in a

The purpose of this study was to determine the preferences and acceptance as well as differences in

Differences between the colors, textures, aromas and between eclairs are using margarine with eclair

Ganache is a versetile basic processed products used to complement other products, such as filling,

Level of preference and acceptance of the kue lumpur with sukun flour as a mixture of flour by the p

Klepon cake is a made of glutinous white rice flour with green color and there is a liquid brown sug

The Different about colour, taste, flavor and texture made by putu ayu from wheat flour and outu ayu

As one of the most nutritious original fruit from Indonesia, Jackfruit arguably is a one of the most

tingkat kesukaan dan daya terima masyarakat terhadap wajik berbahan santan instan pada santan instan

In this trial, testing of samples using methods Descriptive and Hedonic Test. All methods used to de

level of preference and acceptance of people on butter cookies consumption made of taro flour as a