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

The purpose of this experiment was to know whether wingko babat with the substitution of potato flou

This research is meant to find out are potatoes can be a substitute for a medium flour in the proces

The Develovement of rice bran have to be done in order to give direction and a wider outlook on the

differences in texture, color, smell and flavor tempeh with substitutes peanuts

The purpose of this research is to acknowledge wether or not the Red Bean flour could be a substitut