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...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
LPPT Universitas Gadjah Mada
2026-02-01
|
| シリーズ: | Journal of Food and Pharmaceutical Sciences |
| 主題: | |
| オンライン･アクセス: | https://journal.ugm.ac.id/v3/JFPS/article/view/24058/6828 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|