Effect of The Proportion Of Wheat Flour: Fermented Jali Flour And Additional NahCo3 on Physical, Chemical and Organoleptic Characteristics of Crackers
Jali flour can be used as a substitute for flour in crackers to reduce the use of wheat in Indonesia. The purpose of this study was to determine the effect of the proportions of wheat flour: fermented jali flour and the addition of NaHCO3 on the properties of crackers and to obtain the best treatmen...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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Unived Press
2022-12-01
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| Serie: | Agritepa |
| Soggetti: | |
| Accesso online: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/3235 |
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