Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour
Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concen...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Universitas Syiah Kuala, Agriculture Faculty
2025-10-01
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| 叢編: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| 主題: | |
| 在線閱讀: | https://jurnal.usk.ac.id/TIPI/article/view/33451 |
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