[PDF][PDF] Physicochemical Characteristics, Antioxidant Activity And Sensory Of Cookies Based On Mocaf, Purple Yam, and Cinnamon Flour
I Satar, DF Emilia - Nas. Nutr. J, 2023 - e-journal.unair.ac.id
In general, cookies are made by using wheat flour with high gluten content, consequently it
may cause negative impact on health. So far, cookies also have not the characteristics as …
may cause negative impact on health. So far, cookies also have not the characteristics as …
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum …
Protein is one of the macronutrients that the body needs in large quantities in addition to
carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein …
carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein …
Processing of Non-Gluten Cereal Biscuits with the Addition of Oat Flour and Jali Flour (Coix lacryma-jobi L)
VK ANANINGSIH - 1 st SIC International Conference - repository.unika.ac.id
Biscuits are one type of bakery product that is produced by baking dough. The use of jali and
oats has begun to be developed as a substitute for flour for bakery products. Jali (Coix …
oats has begun to be developed as a substitute for flour for bakery products. Jali (Coix …