Andriana, Jocelyn (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : Red Beans Porridge with Pine Nuts Milk Sauce. Diploma thesis, OTTIMMO INTERNATIONAL.
![[img]](http://repository.ottimmo.ac.id/style/images/fileicons/text.png) |
Text
Cover.pdf Download (870kB) |
|
Text
Chapter 1.pdf Download (610kB) |
|
Text
Chapter 2.pdf Download (462kB) |
|
Text
Chapter 3.pdf Restricted to Registered users only Download (498kB) | Request a copy |
|
Text
Chapter 4.pdf Restricted to Registered users only Download (1MB) | Request a copy |
|
Text
Chapter 5.pdf Restricted to Registered users only Download (153kB) | Request a copy |
|
Text
Bibliography.pdf Download (992kB) |
Abstract
Porridge is soft and watery food made from red beans, and so on boiled. Porridge is the result of boiling red beans with water in large quantities. Porridge criteria it should be soft and the red beans should all be broken down. The porridge making technique is: red beans processed using techniques boiled using water. Red beans and pine nuts milk are selected because they have a lot of nutrients and functional properties, so I replace coconut milk into pine nuts milk. In which red beans is high in protein and pine nuts milk can perform as sauce in Red Beans Porridge with Pine Nuts Milk Sauce. Red beans is a source of vegetable protein. Keywords: Porridge, Red beans, Pine nuts
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Porridge, Red beans, Pine nuts |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 11 Dec 2023 07:48 |
| Last Modified: | 19 Jun 2024 04:34 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/993 |
Actions (login required)
 |
View Item |