PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS
The aim of this research is to find out the physical, chemical and organoleptic characteristics of cookies substituted by fermented sorghum flour and to determine the characteristics of the best cookies so that they can be used as alternative products based on local cereals. The study consisted of t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2021-03-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/8010 |