Código QR (código de barras bidimensional)

The Effect of Composite Flour Composition (Sorghum, Mocaf, and Wheat) on the Elongation, Tensile Strength, and Acceptance of Noodles

This research was conducted to determine the effect of composite flour composition on the elongation, tensile strength, and acceptability of wet noodles. Experimental research was conducted with three different ratios of sorghum flour:mocaf:wheat, namely, A (40:30:30), B (30:35:35), and C (20:40:40)...

ver descrição completa

Na minha lista:
Principais autores: Dina Alviani Prihayati, Eni Purwani
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-02-01
coleção:Engineering Proceedings
Assuntos:
wet noodles
sorghum flour
mocaf
elongation
tensile strength
acceptability
Acesso em linha:https://www.mdpi.com/2673-4591/63/1/17
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados