Trisakti Institute of Tourism Library
Trisakti Institute of Tourism Library
Using banana in a form of flour to make foods is still rarely known
Percentage of wheat flour can be substituted for yellow pea flour in the making of mantou, differences and public’s acceptance to the color, texture, aroma and overall mantou with yellow pea flour substitution.
Differences in terms of color, smell, texture, and flavor in the manufacture of wet noodles products that utilize jackfruit seed flour as liked and accepted by society.
Cassava flour has high nutrition value for health, therefore there is an idea to explore it to be a crepe suzzet, in order to add the reference the list of new variation of food.
The desire to be able to add variety kembag goyang cake with red beans made to be flour.
The differences between both control and treatments and to know which product is the most favored.
The potential of taro flour as the basic flour of Oliebollen
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah