Acceptability of local food-based noodles krokot flour (Portulaca plerace l.) porang flour (Amorphophallus muelleri blume) and breadfruit flour (Artocarpus Altilis)
The use of wheat flour which continues to increase every year makes the number of imported wheat as the basic ingredient for making wheat flour continue to grow, to reduce the number of imports gluten can be made by developing local food commodities that can be processed into flour products. Local f...
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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 |
| Assuntos: | |
| Acesso em linha: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/107/e3sconf_icas2024_02007.pdf |
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