SKKD No. 1266/UN25.5.1/TU.3/2020 "Karakteristik Fisik dan Kimia TepungJamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)"

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SKKD No. 1266/UN25.5.1/TU.3/2020 "Karakteristik Fisik dan Kimia TepungJamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)"

YULIANI, Y; MARYANTO, Maryanto; NURHAYATI, Nurhayati
URI: http://ura.unej.ac.id/123456789/76827
Date: 2023-02-01

Abstract:

SKKD No. 1266/UN25.5.1/TU.3/2020 "Karakteristik Fisik dan Kimia TepungJamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)"

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