Development and evaluation of beneng taro (Xanthosoma undipes K. Koch) flour sable cookies
The study investigates the substitution of wheat flour with beneng taro flour in the production of sable cookies. The aim is to develop a healthier alternative to sable cookies by emphasizing the nutritional benefits of beneng taro, a local food ingredient. Organoleptic tests were conducted to evalu...
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| Principais autores: | , , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2024-01-01
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| coleção: | E3S Web of Conferences |
| Acesso em linha: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/107/e3sconf_icas2024_02021.pdf |
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