UNIVERSITAS MERCU BUANA YOGYAKARTA | Perpustakaan Probosutedjo

Ditemukan 5 dari pencarian Anda melalui kata kunci: subject="kacang-kacangan"

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Teknologi pengolahan dan pangan fungsional kacang-kacangan

Komentar Penanda Bagikan

Bayu Kanetro

Kacang-kacangan atau legume merupakan sumber protein nabati potensial, karena jenis tanaman ini mudah dikembangkan, produktifitas biji tinggi dan kadar protein serta kualitas protein bijinya paling baik dibandingkan protein nabati dari tanaman lain, bahkan bisa menggantikan protein hewani. Teknologi pengolahan kacang-kacangan menjadi berbagai produk olahan umumnya dengan memanfaatkan potensinya…

Edisi: Edisi Pertama
ISBN/ISSN: 9786026912503
Deskripsi Fisik: x, 240 halaman : ilustrasi ; 25 cm
Judul Seri: -
No. Panggil: 634.509 BAY t

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