Application of flour blends from modified cassava and suweg flours in gluten-free steamed brownies

• Autorzy: Marta H. , Yusnia S.A. , Fetryuna F. , Arifin H.R. , Camyana Y. , Sondari D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 2
• Opis fizyczny: p.183-196,fig.,ref.

Twórcy

autor

Marta H.

• Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, Indonesia

autor

Yusnia S.A.

• Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, Indonesia

autor

Fetryuna F.

• Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, Indonesia

autor

Arifin H.R.

• Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, Indonesia

autor

Camyana Y.

• Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 46353, Indonesia

autor

Sondari D.

• Research Center of Biomass and Bioproducts, Cibinong Science Center, National Research and Innovation Agency, West Java, Cibinong 16911, Indonesia

Identyfikatory

DOI

10.31883/pjfns/188615