Pengaruh subtitusi tepung pisang raja sereh (Musa paradisiaca L) dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik cookies
Cookies is one of the popular bakery products in all circles, made from flour but does not require unleavened products through the process of printing and roasting and prioritizing the crispness of its texture with a moisture content that must be less than 5%. Cookies are generally made from wheat...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Indonésio |
| Publicat: |
Universitas Yudharta Pasuruan
2025-03-01
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| Col·lecció: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Matèries: | |
| Accés en línia: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/6087 |
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