Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Fany Dwi Wahyuni, Fitria Riany Eris, Nia Ariani Putri, Rifqi Ahmad Riyanto
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Department of Food Technology 2022-12-01
Σειρά:	Food ScienTech Journal
Θέματα:	beneng taro, food bar, soy protein isolate
Διαθέσιμο Online:	https://jurnal.untirta.ac.id/index.php/fsj/article/view/17148
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