Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)
Ulyarti Ulyarti(1*), Mursyid Mursyid(2), Lavlinesia Lavlinesia(3), Iqbal Ridho Juliandri(4), Nazarudin Nazarudin(5)
(1) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(2) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(3) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(4) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(5) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(*) Corresponding Author
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