CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS
ABSTRACT Autism disorders can reduce the ability to communicate, socialize, and respond to the environment. Some children with autism disorders are allergic to gluten. This study aims to analyze the characteristics of gluten-free cookies from corn flour and mung bean flour. The experimental desig...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2021-07-01
|
| Schriftenreihe: | Jurnal Pangan dan Agroindustri |
| Schlagworte: | |
| Online-Zugang: | https://jpa.ub.ac.id/index.php/jpa/article/view/783 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|