Physicochemical and sensory characteristics of steamed brownies partially substituted with breadfruit flour
Steamed brownies are one of processed foods that are favored by consumers because of its delicious taste and its soft texture. Generally, wheat flour was used to make steamed brownies. In this study, breadfruit flour was used in making steamed brownies by partially substituting wheat flour. This stu...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
EDP Sciences
2026-01-01
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| Schriftenreihe: | BIO Web of Conferences |
| Online-Zugang: | https://www.bio-conferences.org/articles/bioconf/pdf/2026/03/bioconf_icofa2026_02025.pdf |
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