Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour
This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different les...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2020-05-01
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| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/7364 |