Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max)

ABSTRACT This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on che...

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Autors principals:	Lucia Saraswati, Fauzan Azima, Daimon Syukri
Format:	Artigo
Idioma:	Inglês
Publicat:	Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2023-09-01
Col·lecció:	Andalasian International Journal of Agricultural and Natural Sciences
Matèries:	Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.
Accés en línia:	https://chipset.fti.unand.ac.id/index.php/aijans/article/view/38
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