Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition
Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of biscuits and to determine the best formulation. T...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2026-04-01
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| سلاسل: | Jurnal Pangan dan Agroindustri |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://jpa.ub.ac.id/index.php/jpa/article/view/1403/688 |
| الوسوم: |
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