PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS

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...

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Bibliographic Details
Main Authors:	Seveline Seveline, Indah Putri Divia, Moh Taufik
Format:	Article
Language:	English
Published:	Universitas Trunojoyo Madura 2021-03-01
Series:	Agrointek
Subjects:	charactristics of cookies sorghum cookies sorghum flour fermentation
Online Access:	https://journal.trunojoyo.ac.id/agrointek/article/view/8010

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