The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies
Cookies are preferred by many people of all ages but are poor in dietary fiber. Gembili
(Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in …
(Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in …
Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum)
Z Kinasih, N Novidahlia, MF Kurniawan - Jurnal Agroindustri Halal, 2023 - ojs.unida.ac.id
Roti bagelen merupakan salah satu inovasi yang dihasilkan dari tepung terigu. Tujuan
utama penelitian ini adalah untuk meningkatkan nilai gizi produk roti kering bagelen …
utama penelitian ini adalah untuk meningkatkan nilai gizi produk roti kering bagelen …
[PDF][PDF] Sensory and Physicochemical Evaluation of Muffin Substituted with Sorghum (Sorghum Bicolor L.) and Kepok Banana (Musa Paradisiaca L.)
LN Khabibah, YFR Abdi, D Nadhilah… - Food Science and …, 2024 - ejournal.unitomo.ac.id
Foodscitech,Universitas Dr. Soetomo Surabaya Vol. x No. y Page 1 FOODSCITECH Food
Science and Technology Journal Lutfia Nur, Yenny, et al | Sensory and Physicochemical …
Science and Technology Journal Lutfia Nur, Yenny, et al | Sensory and Physicochemical …
Substitusi Gembili (Dioscorea Esculenta) pada Kue Sagu Keju dalam Peningkatan Pangan Lokal: Analisis Friedman terhadap Uji Hedonik
Y Muliyana, M Dahlia - Advances In Social Humanities Research, 2023 - adshr.org
This research aims to determine and analyze the effect of the percentage of gembili
(Dioscorea esculenta) starch substitution in making sago cheese cake on consumer …
(Dioscorea esculenta) starch substitution in making sago cheese cake on consumer …
Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam)
P Khoerunisa, A Fizriani, R Tubagus - … : Jurnal Teknologi Pangan, 2024 - jurnal.untan.ac.id