Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour
The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experime...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
LPPT Universitas Gadjah Mada
2026-02-01
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| Schriftenreihe: | Journal of Food and Pharmaceutical Sciences |
| Schlagworte: | |
| Online-Zugang: | https://journal.ugm.ac.id/v3/JFPS/article/view/24058/6828 |
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