Skip to main content
Journal ArticleOPEN ACCESS

Karakteristik Kimia Roti Manis Sourdough yang Menggunakan Ragi Alami dari Apel Manalagi (Malus sylvestris)

  • Putri D
  • Harini N
  • Azizah L
  • et al.
agriTECH (2022) 42(4) 380
DOI: 10.22146/agritech.61100
N/ACitations
Citations of this article
122Readers
Mendeley users who have this article in their library.

Abstract

… (2014), apel manalagi mengandung glukosa sebanyak 3,72 g yang berfungsi sebagai sumber nutrisi untuk mikroba selama proses fermentasi, sehingga apel … karakteristik kimiawi roti …

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Putri, D. N., Harini, N., Azizah, L. N., & Manshur, H. A. (2022). Karakteristik Kimia Roti Manis Sourdough yang Menggunakan Ragi Alami dari Apel Manalagi (Malus sylvestris). AgriTECH, 42(4), 380. https://doi.org/10.22146/agritech.61100

Readers' Discipline

Tooltip

Nursing and Health Professions 1

25%

Agricultural and Biological Sciences 1

25%

Psychology 1

25%

Biochemistry, Genetics and Molecular Bi... 1

25%

Save time finding and organizing research with Mendeley

Sign up for free