Organoleptic and Physicochemical Characteristics of Cake Based on Brown Rice Flour (Oryza sativa L.) Modified Warumbia Cultivar
Currently, the use of rice flour in making cakes is much needed by those who experience gluten allergy problems. The objective of this research was to evaluate the effect of using Warumbia cultivar brown rice flour modified using crude enzyme amylase from tempe mold and lactic acid bacteria on the o...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
EDP Sciences
2024-01-01
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| Serier: | BIO Web of Conferences |
| Online adgang: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_02003.pdf |
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